1 cup whipping cream Salt and freshly ground pepper 1 teaspoon fresh lemon juice (optional) Cut off top 2 inches of each asparagus stalk. Cut tops into 1/2 -inch pieces. Coarsely chop stalks. Melt 2 tablespoons butter in heavy large sauce pan over medium heat. Add onion and chopped asparagus stalks and cook until onion is translucent, stirring occasionally, about 1 2 minutes. Add stock and 1/2 cup rice and bring to boil. Reduce heat, cover and simmer until rice is tender and soup thickens, stirring occasionally, about 1 hour. Meanwhile, bring 4 cups lightly salted water to boil in heavy medium saucepan. Add asparagus tops and cook until crisp-tender, about 2 minutes. Transfer to bowl using slotted spoon. Return water to boil. Add remaining 1/2 cup rice. Reduce heat, cover and simmer until rice is tender, about 45 minutes. Drain. Set aside. Preheat oven to 350°F. Melt remaining 1 tablespoon butter in heavy small skillet over low heat. Add pecans, sugar and pinch of salt and saute 1 minute. Transfer nuts to baking sheet and bake until golden brown, about 8 minutes. Cool pecans completely. Puree soup through food mill or in blender in batches. Strain soup into heavy large saucepan. (Can be prepared 1 day ahead. Cover and refrigerate rice asparagus tops and soup separately. Store toasted pecans at room temperature in airtight container.) Bring soup to simmer. Stir in cream a little at a time, but do not boil. soup 56