Ingredients:

• 3 pounds fresh asparagus
• 3 cups clam juice
• salt to taste
• ground white pepper to taste
• ¾ pound lump crabmeat

• Prepare asparagus by washing and snapping off thick bottoms.
• Cut asparagus into about 1 inch pieces.
• Put clam juice and water (along with any juice from the crabmeat) into a non-reactive pot.
• After the liquid comes to a boil add the asparagus.
• Lower the heat and simmer for approximately 10 minutes, or until the asparagus is tender. Do not cook to the point of the asparagus loosing it's color.
• Transfer contents to a blender (it will take more than one batch) and puree until smooth.
• Add salt and pepper and mix together.
• Chill for at least 2 hours - the mixture should be very cold.
• Pour into chilled soup cups and top with the lump crabmeat.