So last week, I told you about how I have fallen in love with my basic vegetable broth. It really is all about what you do with it. The other day, I made this amazing asparagus soup, which I discovered in Deborah Madison’s, book Vegetarian Cooking for Everyone. One of the things I appreciated about this recipe was that it allowed me to use the entire stalk of asparagus. Given that asparagus is not one of your lesser expensive vegetable, being able to use the whole spear, but maintaining the integrity of each part at the same time was a blessing. Like so many, I used to hate asparagus.