1 pound fresh asparagus, ends snapped
1 tablespoon olive oil
1/2 cup chicken or vegetable stock
2 cups half & half
2 tablespoons unsalted butter, melted
Sea salt, to taste (up to 2 teaspoons)
Freshly ground black pepper, to taste
8 ounces fresh crab meat, picked
Fresh parsley, chopped
Preheat oven to 425° and arrange asparagus in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with up to 1 tablespoon coarse sea salt and roast until just crisp-tender, 10 to 12 minutes. Remove the pan from the oven and allow to cool until cool enough to handle.
Cut the asparagus into 1" pieces reserving the tips. Place asparagus( not tips) into the bowl of a food processor or a blender. Add the stock, melted butter and salt and pepper and purée until smooth.
In a medium sauce pan, add puréed vegetable mixture, reserved asparagus tips and half & half and cook over medium heat until bisque is heated through (do not allow the mixture to come to the boil). Add parmesan cheese, and stir to incorporate. Adjust seasoning and reserve for service. Top each serving with 1 ounce of crab and fresh herbs and serve immediately.