WILD CRAB BISQUE

1 (10 ½ oz.) can cream mushroom soup, 1 (10 ½ oz.) can cream asparagus soup, 1 ½ cups milk, 1 cup evaporated milk, 1/4 cup grilled asparagus, 1 ½ cup wild lump crabmeat, flaked, ¼ cup dry white wine, 2 teaspoons unsalted butter.

Get out a cookie sheet, 1/4 cup fresh asparagus, trimmed.  Coat the asparagus with olive oil and a dash of liquid smoke.  Toss, then add 1/2 tablespoon on grated parmesan cheese 1/8 teaspoon minced garlic and a dash of salt and black pepper.  Roast in the oven at 425 degrees for 10-12 minutes or until fork-tender.  Remove from the oven cut in half and set aside.  In a saucepan, dump the cans of soup.  Bring to a boil; add milk.  Reduce heat to a simmer, combine crabmeat, cook for another 5-6 minutes.  Just before serving add wine, and butter, when the butter melts its time to help.  Salt and pepper to taste.