There isn’t much to do with 2-day old wilted, over cooked, cold and slimy asparagus, so I transformed it into an elegant cream of asparagus soup.

Saute up some onions with mushrooms, and after they’re soft put them in the blender along with the asparagus. Thin with some chicken stock and a little white wine if you have it. I made a cream sauce tonight using Matzo Cake Meal instead of flour. Whisk the white sauce into the asparagus puree, heat very gently and serve. Top with a little sour cream if you want to be fancy.

We had this with our Matzo Lasagna.