Asparagus and White Bean Bisque

This absurdly good soup was inspired by two factors: my propensity for overbuying vegetables, and a recent post on Isa Chandra Moskowitz's blog. This past weekend we hosted a family holiday, and while grocery shopping I easily bought twice as much food as necessary, which is crazy but 100% predictable because I do the same thing every single time. So it was that after the leftovers were eaten I still had two bunches of asparagus in my refrigerator, awaiting a destiny that became clear when I saw this "garlicky white bean and asparagus soup." Since I am as incapable of following another person's recipe as I am of buying a normal amount of food, I made significant alterations to the prototype, and happily share the creamy, delicious, and ever-so-green results with you here.

Asparagus and White Bean Bisque
Ingredients
~ 2 tbsp. olive oil
~ 1 large onion, chopped
~ 1 large potato, diced (I used Yukon Gold)
~ ¼ cup minced garlic
~ 2 bunches asparagus, chopped (leave the tips about 1” long and set aside)
~ 1 tsp. kosher salt
~ 2 tsp. each: marjoram, tarragon
~ ¼ tsp. cayenne pepper
~ A few healthy grinds black pepper
~ 1 15 oz. can navy, great northern, or other white beans
~ 6 cups “no chicken” broth
~ 1 cup chopped, fresh parsley

Directions
~ Get a non-stick skillet very hot and cook the asparagus tips for 4-5 minutes, until bright green and slightly charred. Season with salt and black pepper and set aside.
~ In a large, deep pot, cook the chopped onion and potato over medium heat for about 5-7 minutes, stirring occasionally, until the onion is golden but not brown.
~ Add the garlic, asparagus, dry seasonings, and about a cup of broth. Stir well, cover the pot, and allow the vegetables to steam for about 5 minutes.
~ Add the canned beans with their liquid and the remaining broth. Bring the mixture just to a boil, and then reduce the heat to a simmer, Continue cooking for 10-15 minutes, until the vegetables are soft.
~ Add the fresh parsley and puree with an immersion blender until smooth. Serve hot, garnished with the charred asparagus tips.