Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: blend the apsparagus with liquid in a blender or food processor until smooth. heat the asparagus puree and chicken broth in a saucepan over medium heat. stir in half and half and bring to a low simmer, season with salt and black pepper to taste. stir in butter until melted. ladle into bowls and sprinkle with grated parmesan cheese if desired.

Target recipe: wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. heat to a simmer. wash the asparagus, and snap off both the tough ends and the tips. grind the spices and add them to the soup. add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. reserve the tips. remove the tough stem ends from the soup and discard. puree the soup thoroughly in a blender. the soup may be made ahead up to this point; it should keep in the fridge for 24 hours. to serve, add the cream (if using) and reheat the soup gently. steam the reserved tips separately until tender. serve the soup garnished with the steamed tips.