1 1/4 pounds potatoes, peeled and chopped (1/2-inch pieces or smaller)
1 12 ounce can evaporated milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 cups water
6 slices bacon
1 tablespoon honey
Toppings such as finely shredded lemon peel, fresh Italian (flat-leaf) parsley, coarse salt, and/or freshly ground black pepper (optional)
Instructions
To serve, ladle soup into bowls and top with asparagus, bacon mixture, and, if desired, toppings.
Coarsely chop bacon and place in a microwave-safe pie plate. Drizzle bacon with honey; cover with vented plastic wrap. Just before serving, microcook on 100 percent power (high) for 30 seconds.
Meanwhile, in a skillet cook bacon until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add reserved asparagus spears to the drippings in skillet. Cook for 5 to 6 minutes or until asparagus is crisp-tender, stirring occasionally.
Reserve about one-third of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, salt, pepper, and the water in a saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Cool slightly. In a blender or food processor, blend or process soup, half at a time, until smooth.
