Instructions: Place asparagus and chicken broth in medium pan and cook, covered, until very tender, 10 to 15 minutes. Pour asparagus and broth into blender or food processor and process until pureed. Add half-and-half, chives and season to taste with salt and pepper. Blend until smooth.

If necessary, pour back into pan and simmer until hot. Do not allow to boil. Mix together butter and dill to form paste. Remove soup from heat and add butter mixture, stirring until it melts in. Serve immediately.

This recipe yields 2 servings.

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