Heat in a soup pot over medium-low heat until the butter is melted:
      1/4 cup water or stock
      1 tablespoon unsalted butter (optional)
Add and cook, covered, stirring occasionally, until tender but not browned, 5 to 10 minutes:
      1 medium onion, coarsely chopped
      2 cloves garlic, sliced
Stir in:
      4 cups Chicken Stock
      1/2 cup dry vermouth or white wine (optional)
      1 1/2 pounds asparagus, tough ends trimmed, spears coarsely chopped, and tips reserved
Bring to a boil, reduce the heat, and simmer until the asparagus is tender, 5 minutes. Puree until smooth. Return to the pot and stir in the reserved asparagus tips and:
      1/4 to 1/2 cup heavy cream or half-and-half
      Salt to taste
      1/8 teaspoon ground black pepper
Simmer for 3 to 5 minutes and ladle into warmed bowls. Garnish with:
      Chopped fresh parsley, snipped fresh dill, or snipped fresh chives
Serve with:
      Croutons or crackers