From the Chef’s Corner
1 lg. bunch asparagus trimmed
1 ¼ lb. potatoes, peeled and chopped (1/2 inch pieces or smaller)
1 pint half and half
6 slices bacon
1 T honey
shredded lemon peel
Italian flat-leaf parsley
Kosher salt, to taste
Fresh ground black pepper, to taste
1 ½ cups chicken broth
Reserve about 1/3 of the asparagus. Combine remaining asparagus, the potatoes, half and half, salt, pepper, and chicken broth in saucepan. Bring to boiling; reduce heat. Simmer covered 10 minutes or until potatoes are tender; cool slightly. In blender or food processor, blend or process soup, half at a time, until smooth.
Meanwhile, in skillet, cook bacon until crisp. Drain on paper towels;setaside.Reserve1Tbacondrippingsinskillet.Add reserved asparagus. Cook 5 to 6 minutes or until asparagus is crisp tender, stirring occasionally.
Coarsely chop bacon and place in microwave-safe pie plate. Drizzle with honey; cover with vented plastic wrap. Just before serving microcook on 100% power (high) 30 seconds. To serve, ladle soup into bowls and top with asparagus, bacon, and desired toppings.