I’ll have to admit, I’ve never put parmesan in soup. Then again, I’ve never had asparagus soup. But if it’s anything like creamy courgette soup, then gimme gimme gimme! *grabby hands*
Note from Robin: This is NOT a vegetarian recipe although it could definitely be converted by using vegetable stock, soy or almond milk (I think the almond would maybe add a nice nutty flavor) and butter substitute as well as cheese substitute.