Reserve 1/2 cup of pieces, then blend the remaining asparagus with 1 cup warmed half-and-half and 1 cup warmed low-sodium chicken broth or stock.
Spoon into bowls and top with the reserved pieces of asparagus and a sprinkle of crumbled feta cheese.
Assemble a sandwich of sundried tomato pesto, cooked bacon, asparagus spears and fontina cheese.
Butter the outsides of the bread and pan fry, pressing with a spatula until the cheese is melted and the sandwich is heated through.
Spread on a rimmed baking sheet and roast at 400 F until browned and tender.
Drain and toss with butter, 1 minced clove garlic and