This was the second time I made this soup. The first time turned out much better, as I used just top-halves of asparagus stalks and steamed the asparagus ahead of time. The texture was perfectly smooth the first time around. This time, I used grilled asparagus (from last night) the grilled flavor is overpowering instead of a nice incorporation. It also gives the soup too much texture. Apparently I didn't cut enough of the bottoms off, because this time, the soup is really stringy. My advice, don't use grilled asparagus and be sure to only use the top-halves of the stalks... I'll make this again, like I did the first time. I love the edge the yogurt gives it and I think the parmesan at the end makes the soup. It's the easiest soup recipe I've ever tried.
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