1
Chop asparagus and the tough asparagus ends
2
chop the half green onion bulb
3
In a medium/large pot, put in chopped green onion bulb with the 2tbs salted butter and let sweat for 3min, stirring
4)Add all asparagus to the pot and stir to coat in the butter. Add a little salt here now and cook for 4min
5)After the asparagus has become a brighter green, add in all the chicken broth and bring to a boil on high.
6)Once at a boil, lower temp to medium and add the spinach. Put a lid on and check and stir every 5min.
7
Once spinach has wilted, use a hand blender to begin breaking down the vegetables OR you can pour it into a stand-blender and blend first starting on a medium setting until things break up a bit, then go to high.
8
While blending, add in the 1 cup of heavy cream and taste for flavor.
9
Add the half cup of grated parmesan cheese while blending and taste for flavor. You might not need more salt, but I did.
10
Add the granulated garlic. Put lid on and leave on low as long as you'd like and then cool to store, OR serve immediately.