I was so happy to see asparagus back in the supermarket a couple of weeks ago – and at record low prices. And so, of course, in all of my delirium, I overbought. We had asparagus coming out of our ears and there was an urgent need to figure out what to do with it all, and here is the happy result. This soup has tons of fresh asparagus, and I mean everywhere. The soup itself is loaded, the asparagus tops are roasted and used for garnish, and some of the stalks are peeled into ‘noodles’ using a regular old vegetable peeler and tossed into the hot soup at the last minute. This is a game changer, adding some appreciated texture to this creamy concoction as well as an additional flavor boost. Oh yeah – then we’ve got rich and creamy crème fraiche to drizzle over the whole thing. After all, we do need our calcium….