Makes 2 servings, each approximately 78 calories, 2 grams fat, 11 grams carbs, 3 grams fiber, 4.5 grams protein, 2 WW Points+
2 cups of chopped asparagus stems, woody parts trimmed off
3 cups of vegetable broth
Salt and pepper to taste (I used a lot of fresh ground pepper)
1 tsp cream
1 ½ TBSP freshly grated parmesan cheese
Put asparagus, broth and salt and pepper in a pot over med-high heat. Bring to a boil, turn heat down and simmer for 20 minutes or until asparagus is very tender. Remove from heat and let cool a few minutes. Blend with immersion blender until smooth adding more broth if needed. Stir in cream and serve topped with grated parmesan.