2 pounds asparagus spears, trimmed3 tablespoons olive oil1 large sweet onion, coarsely chopped (about 1 cup)3 cloves garlic, minced3 tablespoons all-purpose flour6 cups Swanson® Vegetable Broth0.5 cup heavy cream
Heat the oven to 425°F. Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon oil.Roast the asparagus for 10 minutes or until tender. Let cool. Cut into 1-inch pieces.While the asparagus is roasting, heat the remaining oil in a 4-quart saucepot over medium heat. Add the onion and garlic and cook for 5 minutes or until the onion is tender, stirring occasionally.Reduce the heat to low. Add the flour to the onion mixture. Cook for 5 minutes, stirring often. Gradually stir in the broth. Heat to a boil. Cover and cook for 10 minutes.Add the asparagus to the saucepan. Using an immersion blender, blend until the mixture is smooth. Add the heavy cream and blend until combined. Season to taste.