Asparagus Soup is the perfect way to savor this early spring vegetable. Asparagus season runs February through early June but the vegetables are at their peak in March and April – grab them while you can to whip up a batch of soup. This Green Asparagus Soup with Seared Scallops is ideal for a rich first course or in a larger portion a main entree. Warm crusty bread and cold salted butter would be an ideal companion. I have found that Asparagus is best eaten when freshly picked or purchased – if you find you have purchased it advance of when you will use it, store it in a refrigerator…