From NPR's Kitchen Window -- a great way to use the woody ends of your asparagus (the column attached to the recipe recommends that you save them in a freezer bag all season):

Makes 6 servings

1 1/2 pounds asparagus woody ends (or same amount asparagus)

1 small onion, peeled and quartered

2 medium (3-inch) potatoes, peeled and quartered

4 cups chicken stock (I substituted vegetable stock).

2 tablespoons butter

2 medium leeks, white part only, chopped, about 1 cup

1 pound asparagus spears without woody ends, cut into 1-inch pieces

Juice of 1/2 lemon

2 tablespoons minced fresh summer savory (thoughts on where to find this locally?)

1/2 teaspoon ground white pepper

1 cup cultured buttermilk

Salt to taste

Put woody ends, onion quarters and potatoes in a soup pot with chicken stock, and bring to a vigorous simmer. Cook for 30 minutes.

Strain and discard asparagus and onion solids, but keep the potatoes and mash thoroughly with a bit of the stock to loosen them up. Reserve potatoes.

Melt butter over medium heat, add leeks and saute until translucent.

Return soup base to stove over medium heat, add leeks and bring to simmer. Add cut-up asparagus and cook until just done, about 5 minutes. Remove from heat and add savory, pepper, buttermilk, mashed potato, lemon juice and salt to taste. Allow to cool, then refrigerate until chilled, about 4 hours.

Taste and adjust seasonings before serving.