Sesame Asparagus Soup

• 1 pound fresh asparagus cleaned
• 3/4 cup chopped onion
• 1 teaspoon kosher salt
• 1 tablespoon butter
• 2 cups soy or regular milk
• Salt and pepper to taste
• 4 cups vegetable stock
• 1 bag La Panzanella Sesame Croccantini
• 1/4 cup graded or shaved Parmesan cheese
• Juice of one fresh lemon

1. In a blender, process 1 cracker into a crumb consistency and set mixture aside.
2. Place asparagus and onion in a saucepan with 2 cups vegetable stock. Bring to a boil, reduce heat and let simmer until tender.
3. Puree mixture in a blender until smooth.
4. Melt butter in the emptied saucepan. Add cracker crumbs and cook for 1 minute. Add remaining vegetable stock, milk, vegetable puree. Cook Whisk in lemon juice.
5. To serve, ladle into bowls and garnish with asparagus tips, Parmesan cheese and broken Croccantini. Enjoy!