Instructions: Place the asparagus and green onions in a large bowl and coat with the olive oil. Grill the asparagus and green onions over Direct Medium heat until they are marked by the grill but not dark, 4 to 6 minutes, turning once halfway through grilling time. Transfer them to a cutting board and cut them into 2-inch lengths and place them in a medium saucepan.

Add the chicken broth, spinach, and pepper to the saucepan. Bring the mixture to a boil over high heat, then simmer for 4 to 5 minutes. Using a slotted spoon, transfer the vegetables to a food processor and puree them. Return the pureed vegetables to the saucepan and mix well. Whisk in the cream and tarragon. Simmer the soup for 3 to 5 minutes, but do not let it boil. Season with salt to taste. Serve warm.

This recipe yields 6 servings.

Wine Recommendation: Many Sauvignon Blancs from Napa Valley have captivating, herbaceous flavors, making them a superb match for this vegetable puree.

Beer Recommendation: A clean-tasting pilsner with the subtle aroma of hops is another excellent choice.

Comments: Here a touch of smokiness from the grill creates an intriguing backdrop for the asparagus brilliant, deep flavor. This soup, finished with a touch of cream and a showering of fresh tarragon, makes an elegant first course from one of our favorite springtime vegetables.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.