This week's Taste of the Past highlights asparagus, from a 1982 story on chef Michael Russell of the former Meriwether's in Brooklyn Center. Here's a recipe that accompanied that story.

CREAM OF ASPARAGUS SOUP A LA MERIWETHER'S

Serves 4. 

Note: From chef Michael Russell of the former Meriwether's in Brooklyn Center. From the March 31, 1982 edition of Taste.

1 tbsp. butter

1 small onion, chopped

1/2 stalk celery, chopped

2 c. chicken stock

1 lb. asparagus, woody ends trimmed and discarded

3/4 c. heavy cream

Salt and freshly ground white pepper to taste

Directions

In a saucepan over medium heat, melt butter. Add onion and celery and cook, stirring frequently, until soft but not brown. Add chicken stock, increase heat to medium-high and bring to a boil. Add asparagus and simmer 5 minutes. Carefully transfer soup to a blender and puree. Strain soup through a mesh sieve, discarding vegetables. Return soup to saucepan over medium heat. Stir in cream and bring to a gentle simmer. Remove from heat, season with salt and white pepper to taste and serve immediately.