Return to the pot. Cook for ten minutes over medium low heat, stirring occasionally.
Oh my. This was delicious! I really wish I was able to make this in the spring, when asparagus is it’s freshest, I can only imagine how tasty this soup would be!
The Alfredo sauce complements the brightness of the asparagus and adds to the smooth texture. I loved the bites of prosciutto, which added a burst of saltiness to the soup. The asparagus spears and garlic croutons added nice crunch to an otherwise silky soup.
It’s quite nice looking too isn’t it?
Don’t forget to enter my giveaway here for a chance to win a box of this alfredo sauce (plus a box of the vodka sauce) so that you can try these tasty sauces for yourself!