Whenever white asparagus appears in the market, I always grab a bunch to make this two-tone vichyssoise-esque soup. I make half the batch with green asparagus and the other half with white, then swirl the two together for an easy yet impressive presentation. This would be a perfect first course for an elegant dinner party.
I start by making a broth with the discards of the vegetables being used: the fibrous asparagus bottoms and leek tops. To give the broth more depth of flavor, add any herbs or other vegetables you have on hand, such as tarragon, parsley, carrots, and celery. Don’t use the potato peels, as they will cloud the broth.
