Creamy Wild & Ricey with Asparagus Soup

1-16oz pkg. Asparagus
2 T. Butter
1-14oz. cans Vegetable broth, divided
2 C. Half and Half
1 C. Wild & Ricey
1 tsp. Salt
1/2 tsp. White pepper
1/2 tsp. Lemon juice
Fresh chervil leaves, garnish

Remove asparagus tips; set aside. In medium saucepan sauté remaining asparagus in butter for 2 minutes. Add broth to cover asparagus; simmer until tender. Pour mixture into blender; puree. Return puree mixture to saucepan, add remaining broth, half and half, Wild & Ricey, asparagus tips, salt, pepper and lemon juice; heat through. Garnish with chervil.
Yield: 6 servings.