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Spring asparagus transformed into a velvety purée, brightened with lemon zest and finished with shaved Parmesan, fresh chives, and crème fraîche.
Soup: asparagus, chicken stock, onion, butter, cream, salt, all-purpose flour, black pepper, milk, sour cream, lemon juice
Garnish: parmesan cheese, lemon, chives, crème fraîche