2 3/4 lbs. asparagus
3 tbsp. butter
1 lg. onion, coarsely chopped
4 c. rich chicken stock (can use canned chicken stock)
1 c. wild rice
1/2 c. chopped pecans (about 2 oz.)
1 tsp. sugar
Pinch of salt
1 c. whipping cream
Salt & Pepper to taste
1 tsp. fresh lemon juice (opt.)

Cut off top 2" of each asparagus stalk. Cut tops into 1/2" pieces; set aside.

Coarsely chop stalks. melt 2 tablespoons butter in heavy saucepan over medium heat. Add onion and chopped asparagus stalks and cook until onion is translucent, stirring occasionally, about 12 minutes. Add chicken stock and 1/2 cup rice and bring to boil. Reduce heat, cover and simmer until rice is tender and soup thickens, stirring occasionally, abut 1 hour.

Meanwhile, bring 4 cups lightly salted water to boil in heavy medium saucepan. Add asparagus tops and cook until crisp-tender, about 2 minutes. Transfer to bowl using slotted spoon. Return water to boil. Add remaining 1/2 cup rice. Reduce heat, cover and simmer until rice is tender, about 45 minutes. Drain. Set aside.

Preheat oven to 350 degrees. Melt remaining 1 tablespoon butter in heavy skillet over low heat. Add pecans, sugar and pinch of salt. Saute 1 minute. Transfer nuts to baking sheet and bake until golden brown, about 8 minutes. Cool completely.

Puree soup through food mill or in blender in batches. Strain soup into large, heavy saucepan. Stir in cream and rice. Season with salt and pepper. Add lemon juice. Stir over medium heat until heated through. Garnish with asparagus tops and pecans.

Can be prepared one day ahead. Cover and refrigerate rice, asparagus tops and soup separately. Store toasted pecans at room temperature in air tight container.