As a major asaparagus fan, I won't eat it unless it's fresh and locally grown. That means I have about a three week window each year when asparagus appears on my plate. This recipe for asparagus soup is my last hurrah each season. When I snap off the woody ends of asparagus for one dish or another I collect the ends in a plastic bag and freeze them. At the end of the season I make soup using the woody ends to make stock. Recipe here...