Creamy Wild Rice Asparagus Soup

1 box (9 oz) asparagus cuts, thawed
2 tbsp butter
1 can (14-1/2 oz) vegetable broth, divided
2 cups half & half
2 cups cooked wild rice
1 tsp salt
1/2 tsp white pepper
1/2 tsp lemon juice
Fresh chervil leaves, for garnish

Remove asparagus tips; set aside. In medium saucepan, saute remaining asparagus in butter 2 minutes. Add broth to cover asparagus; simmer until tender. Pour mixture into blender; puree. Return pureed mixture to saucepan; add remaining broth, half & half, wild rice, asparagus tips, salt, pepper and lemon juice; heat through. Garnish with chervil, if desired.

Recipe compliments of the Minnesota Cultivated Wild Rice Council