Instant Pot Instructions:

Cup of Yum
1. Trim the white ends from the asparagus. Cut asparagus into 1-inch pieces and roughly chop the onion.
2. Set Instant Pot to SAUTE and add butter, onions, and asparagus. Saute for 2 minutes.
3. Add broth to the Instant Pot and lock lid in place.
4. Turn the valve to SEALING and set to HIGH pressure for 10 minutes.
5. When the timer goes off press cancel and let the Instant Pot do a natural release for 5 minutes before turning the valve to VENTING to release the remaining pressure.
6. Open the lid and use a stick blender (immersion blender) to puree the content until smooth. Note: At this point, if the soup is thicker than you prefer you can add more broth until it is the desired consistency.
7. Pour in the heavy cream, stirring to fully combine.
8. Add the lemon juice and salt and pepper to taste.
9. Enjoy!

Stove Top Instructions:

1. Cut asparagus into 1-inch pieces and roughly chop the onion.
2. Heat a medium pot with butter on the stove over medium high heat.
3. Add asparagus and onion and cook for 2 minutes.
4. Add broth, cover with a lid, and bring it to a boil.
5. Once it reaches a boil reduce it to a simmer and let cook for 20 minutes or until vegetables are extremely soft.
6. Remove pot from heat and use a stick blender to puree the contents until it is smooth.
7. Stir in cream. Note: At this point, if the soup is thicker than you prefer you can add more broth until it is the desired consistency.
8. Add lemon juice, and salt and pepper to taste.
9. Enjoy!