Coconut Asparagus Soup

Peel the asparagus and cut into small pieces. Rinse the lemongrass and cut into thin slices. Peel and chop the onion. Saute the onion in hot butter until tender. Add the asparagus and half of the lemongrass. Saute briefly. Pour in the poultry broth and coconut milk. Simmer for about 20 minutes.

Rinse the chile pepper, halve lengthwise, remove the seeds and cut into thin strips. Cut the crab meat into bite size pieces.

Rinse the green asparagus, peel the bottom third and cut off the ends. Cook the asparagus in boiling salt water for 5-8 minutes until al dente. Drain the asparagus, rinse in cold water and drain well. Thinly slice the asparagus.

Puree the soup and pour through a sieve. Pour back into the pot. Stir in the cream and blend until frothy. Add the chile pepper strips and bring to a boil. Season with salt, pepper and lemon juice.