Asparagus is to spring what apples are to fall. Both unmistakably signal the change in season, though the effect is somewhat diminished now that they have become more available year-round.

Ingredients:

2^1/2 pounds asparagus, washed and trimmed
3 tablespoons butter
3 whole cloves garlic, peeled
1 Spanish onion, peeled and diced
2 ribs celery, diced
1 bulb fennel, diced
6 medium Yukon Gold or red bliss potatoes, peeled and roughly chopped
6 cups vegetable or chicken stock
1 cup white wine
8 fresh basil leaves, chopped
6 sprigs fresh dill, chopped
1/4 cup chopped fresh tarragon leaves
1 tablespoon dry mustard
2 cups light cream
Kosher salt and freshly ground black pepper, to taste
2 hard-boiled eggs, sliced for garnish

Directions:

Cut off the asparagus tips and set aside. Using a food processor fitted with the slicer blade, cut the asparagus stems into small slices. This will help break up the fibrous threads that could make the soup stringy. Don’t try to use a knife—it won’t be effective for this job.

Melt the butter in a stockpot over medium high heat. Add the garlic, onion, celery, and fennel. Sauté for 7 minutes. Add the sliced asparagus and potatoes. Sauté for an additional 3 minutes. Add the stock and wine. Bring to a boil. Reduce the heat to medium and simmer until the potatoes are soft and tender, 30 to 35 minutes.

Remove from the heat. Add the basil, dill, tarragon, mustard, cream, salt, and pepper. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth.

Bring a small pot of water to a boil. Add the reserved asparagus tips and cook for 2 minutes. Drain and add the tips to the soup.

Makes 8 to 10 servings.