Overhead shot of a champagne coupe glass filled with cream of asparagus consomme, an ice cube, and some drops of tarragon oil with a light blue background.
Have you ever bought a beautiful bunch of asparagus stems just to find out you need to cut almost half of them down the middle because the bottoms are too woody? Well, if that's ever bothered you and you want to save yourself from the unnecessary waste then this recipe is for you! For this asparagus consommé you're going to need those woody bits, and boy, do they do wonders.