Fresh Asparagus | Bacon | Heavy Cream Chicken Stock | Olive Oil | Shallots | Garlic Celery Salt | Salt & Pepper
Cook bacon until crispy and set some grease aside. Prep asparagus, garlic, and shallots. Heat grease and oil., add garlic and shallots and cook for about a minute, be careful to not burn.
Stir in asparagus, salt, and pepper and cook for 5 minutes. Remove a few pieces of asparagus tops to set aside. Add stock and cook for another 10 - 15 minutes.
Puree soup, then return to pot on medium heat and add cream. Heat until it starts to simmer again. Mix well and now it's ready to serve.
Serve with a swirl of sour cream and top with crumbled bacon and the asparagus spear tops.