1 pound green asparagus
1 large onion, chopped
2 tablespoons unsalted butter
Salt & pepper, to taste
1 can cream of chicken soup
3 cups water
1/2 cup heavy cream

Cut asparagus into 1/2 in pieces, reserving some tips for garnish.

Cook onion in butter in large pot over moderately low heat, stirring until softened.
Add asparagus. Season with salt and pepper to taste. Cook, stirring, for 5 minutes.

Add cream of chicken and water. Bring to a simmer, covered, until asparagus is very tender, about 15-20 minutes.

Cook reserved asparagus tips in boiling salt water for 3-4 minutes. Cool asparagus tips in ice bath to stop cooking and retain color.

Carefully puree soup in a blender. Return to pot and stir in heavy cream. Season to taste with salt and pepper.

Serve garnished with the asparagus tips.