po' man meals

• preheat oven to 400 degrees.
• transfer decorative ends of the asparagus to a cookie sheet lined with aluminum foil. drizzle with olive oil, salt/pepper to taste and place in oven. roast for 5 - 7 minutes until slightly browned and caramelized.  set aside.
• place fibrous ends of the asparagus in a medium sized pot. pour with veggie stock over ends. bring to a boil, cover and reduce to a simmer. cook for about 20 - 30 minutes. remove ends and discard. reserve the stock.
• melt the butter in a large sauce pan over medium heat. add the onion and garlic and saute until tender. add the chopped asparagus and saute for another 5 minutes. add in reserved stock and let simmer for 20 minutes or until very tender. blend with an immersion blender or transfer to a blender and process until smooth. return mixture to pan and whisk in sour cream. taste, season with salt/pepper to taste, if needed.
• ladle into a bowl and garnish with reserved roasted asparagus tips.

be careful when using a blender to blending hot liquids.  be sure to let the mixture cool slightly.  also, make a vent to release steam by either opening the top portion of the lid or placing a towel over the blender while blending.