It's officially spring, and coinciding with that are massive piles of asparagus in the grocery store and farmers market. The delicious green spears that recently cost as much as $4 a pound are now priced at $1.40 a pound. Great news for me, I can indulge my asparagus lust in all sorts of ways. I've always enjoyed asparagus soup, but usually prepare it with a roux base. My favorite recipe is an elegant and silky smooth version from Julia Child, which I often served for company. This recipe uses potatoes, rather than flour, to give a thick consistency. It's heartier than Julia's and very filling. I made this soup today and realized it would be a nice soup for Easter, so I used eggs for the garnish. The herb I chose was dill, but basil, thyme and tarragon would work beautifully too.