Instructions: In a large pan, combine the asparagus ends with the stock and 1 or 2 cups of water. Bring to a boil and cook 8 to 10 minutes, until you can pierce the asparagus with a fork.

Remove from heat and ladle into a food processor or blender. (You may need to do this in two batches.) Process until extremely smooth. Place a sieve over the pan and press the mixture back through with a wooden spoon to remove any stringy bits.

Add the milk and cream and heat until small bubbles form on the sides of the pan and the soup is steaming. Season to taste with salt. Soup can be served hot at this point, sprinkled with lemon zest. Or cool soup completely, then chill in the refrigerator. Stir in the chopped mint and serve cold.

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