Cream of White Asparagus Soup
In a medium saucepan, heat oil and butter over medium heat. Add onion, and sauté until translucent. Add asparagus and sauté for 3 to 4 minutes. Add broth and bring to a boil. Reduce heat and simmer for 30 to 35 minutes until asparagus is soft. Remove from heat.
Using an immersion blender, puree soup in pan until smooth. Return to heat and bring to a simmer. Add reserved asparagus heads. Cook 3 to 4 minutes until heads are tender crisp.
Remove from heat. Add cream and stir to combine. Season with salt and pepper to taste.