6 cups vegetable broth
1 white onion, chopped
2 baking potatoes
1 t black pepper
1/2 t seasoned salt
1 rind from a Pecorino cheese wedge
1 C milk
Wash and trim the woody ends off of the asparagus. Cut the rest of the asparagus into 2-inch-or-so chunks.
Add the asparagus to the crock, along with the chopped onion and potato Pour in your broth and add the salt and pepper. Add cheese rind.
Cover and cook on low for 7-9 hours, or on high for 3-5.
30 minutes before serving, remove cheese rind. Puree with an immersion blender and add the milk.