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ROASTED ASPARAGUS & GRUYÈRE SOUP Makes 4–5 servings 2 lbs fresh asparagus 2 tablespoons olive oil salt and pepper 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped) 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped) 1 large leek (or 11⁄2 cups thinly sliced) 2 tablespoons butter 2 cloves of garlic, minced 4 to 5 cups vegetable stock 1⁄2 cup cream 1⁄3 cup Gruyère, grated 1⁄4 cup vermouth or dry white wine 2 tablespoons fresh chives, chopped 1 lemon, sliced into wedges

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