Is my translation of a recipe all right? Cream of Asparagus soup Bend the asparagus stalks until they snap and discard the woody end. Cut the remaining stalks into half-inch pieces. Cook the onion in a non-stick skillet over a medium heat until translucent. Add the asparagus, salt and pepper and cook for five minutes, stirring occasionally. Add the broth and simmer, covered, until the asparagus is very tender, about 20 minutes. Add all the ingredients to a high-speed blender. Add salt and pepper to taste and garnish each bowl