WILD CRAB BISQUE
1 (10 1/2 oz.) can cream mushroom soup, 1 (10 1/2 oz.) can cream asparagus soup, 1 1/2 cups heavy whipping, 1 cup evaporated milk, 1/4 cup grilled asparagus, 2 cups wild lump crabmeat, flaked, 1/4 cup white tequila, 2 teaspoons unsalted butter.
Get out a cookie sheet, trim asparagus, coat the asparagus with olive oil, and a dash of liquid smoke. Toss, then add 1/2 tablespoon of grated parmesan cheese, 1/8 teaspoon minced garlic, and a dash of salt and black pepper. Roast in the oven at 425 degrees for 7-10 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 the whipping cream and evaporated milk. Reduce heat to a simmer, add the crabmeat, cook for another 5-6 minutes. Just before serving, add the tequila and butter; when the butter melts its time to serve. Taste, adjust salt and pepper if needed.