Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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.

Target recipe: preheat oven to 450. steam asparagus for ten minutes, then arrange in an ungreased baking dish (any size will do). melt butter and mix in soup mix and pour over asparagus. (if you don't want to use all the butter, cut the stick in half and replace with as much water.). top with mozzarella cheese (as much as you want!). bake at 450 for 12-15 minutes, until cheese is melted and golden-brown around edges. serve hot.