1. Melt butter in a large saucepan over medium heat.

2. Add shallots and cook, stirring occasionally, until softened, about 5 minutes.

3. Stir in asparagus stalks and garlic and cook 1 minute. Add broth, partially cover saucepan, and simmer until asparagus is very tender, about 10 minutes.

4. Carefully transfer soup to a blender and puree until smooth, about 1 minute. Return soup to saucepan and whisk in half-and-half. Season with salt and pepper to taste and serve with croutons or crusty bread, if desired.

Source: Hannaford fresh Magazine, March - April 2017