Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in heavy large saucepan over medium-high heat. add asparagus and onion and cook 5 minutes, stirring occasionally. add stock and sherry;reduce heat to medium, cover and cook until asparagus is tender, 2 to 3 minutes;remove from heat. puree asparagus mixture in batches in blender or food mill;transfer to a non-metal container. cover and chill several hours or overnight. cook asparagus spears in boiling salted water until crisp-tender, about 5 minutes; pat dry. to serve, add half and half to soup to desired consistancy. season with salt and white pepper. garnish each serving with 2 asparagus spears and serve.

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.