One day I was troubled by the waste from the stems when I make steamed asparagus. I tend to serve primarily the tips, so effectively my asparagus is costing about twice what I think it is when I am shopping. After a few minutes, I thought, what about cream of asparagus soup?
I broke the asparagus up into about 1 inch pieces and simmered the asparagus stems in chicken broth till they were nice and tender. I added some cream and smokey bacon to the mixture, blended it with my immersion blender and added salt and pepper to taste.
To initially test the soup I just topped it with a little sour cream and ate it as you would a soup course. The soup was hearty with a smokey taste. The bulk from the asparagus stems added some body to the soup and I had consciously avoided using stems that were woody.
For some reason, appetizers and small servings were on my mind and the idea of an asparagus soup shooter hit me. I filtered the soup through cheese cloth to clarify it a little, then filled the shot glass with the clarified soup and topped it with sour cream and a bacon bit.
If you want to get more creative, you can add xanthum gum to the soup and make a foam directly into the shot glass that you top with the sour cream and bacon bit.
Guanciale makes a terrific substitute for the bacon.
These shooters will be a hit at any cocktail or dinner gathering.