A few years ago, I developed this creamy lemony asparagus soup topped with Cypress Grover Humboldt Fog for Culture magazine. Ever since, I’ve been making it each spring. All you really need is a couple of asparagus bunches, an onion and potato, a handful of parsley, some garlic, and lemon. Everything else—the thyme, veggie stock, cream, and vermouth— are extra, but do make the soup sing. Wedges of ash-lined, soft-ripened humboldt fog make for a fun garnish that add tang and creaminess, but can be easily substituted for any soft, fresh or aged goat cheese.

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