|BFC Recipes: Asparagus and Ramp Soup with Yogurt|
By J. Kenji Lopez-Alt from Serious Eats
2 pounds asparagus stalks, fibrous root end trimmed
Cut the top inch off of each asparagus stalk. Bring a large pot of salted water to a boil over high heat. Have a large ice bath ready. Add asparagus tips and cook until bright green and tender, about 1 minute. Transfer to ice bath until chilled. Dry carefully and reserve. Add asparagus stalks to water and cook until bright green and tender, about 2 minutes. Transfer to ice bath to chill. Transfer chilled stalks to a blender.