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2 pounds of Asparagus Stems and Trimmings
Low Sodium Chicken Stock to Cover (approximately 4 Liters/heated)
1.5 Spanish Onions (peeled and diced medium)
2 Each Smoked Ham Hocks
Olive Oil (as needed)
2 each Cloves of Garlic (minced)
1.5 Cups Milk (heated)

Garnish (Instructions to follow)
2 to 3 teaspoons fresh lemon juice
½ cup heavy cream
Salt & Back Pepper to taste
Chive Tips (as desired)
Fresh Lemon Zest of 1 Lemon

Method:
Heat a medium to large enameled or Stainless Steel Sauce Pot
Pour in 1.5 to 2 Tablespoons of Olive Oil & heat gently
Add the minced garlic and cook gently to aroma
Add the diced onion and lower heat; sweat translucent
Add the asparagus trimmings and cook until bright green and softened
Pour the heated stock over to cover the trimmings and onion mixture; add the ham hocks & simmer until the vegetable mix is fully softened (about 35 minutes)
Remove the ham hocks and blend the soup to a fine puree with a hand blender; alternatively puree in a household blender in very small increments
Meanwhile clean the hambones stripping away the tough outer fat and all bones and gristle; reserve the shredded smoked ham for garnish

For the garnish
In a small stainless bowl incorporate 2 to 3 teaspoons of fresh lemon juice, 1/2 a cup heavy cream salt and pepper to taste.
Whisk the cream to a stiff peak and reserve until ready to use

To Serve: heat the soup mixture; add the shredded smoked ham and place a dollop of Lemon Cream in the center of the soup; grind a quarter turn of fresh black pepper over the cream dollop; scatter with chive “batons’ and sprinkle the lemon zest over the top ; serve immediately.