For this recipe, you will want to be sure that you remove the woody portion of the stem on each stalk of asparagus. To do this, use a paring knife to cut off the bottom ⅓ of the stems and discard them. Chop the remaining asparagus into pieces that are 1-2 inches in length. This will help them to cook evenly and make it easier to puree the soup after it has cooked,