Asparagus Soup With Garlic-Parmesan Crostini

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1 tablespoon olive oil

1 yellow onion, chopped (about 2 cups)

2 pounds asparagus

2 cups chicken broth

1 cup water

1 bay leaf

1/4 to 1/2 cup heavy cream (optional)

Kosher salt and pepper to taste


8 day-old baguette slices, 1/4-inch thick and cut on a slight diagonal

2 teaspoons extra virgin olive oil

1 garlic clove, peeled

2 tablespoons grated Parmesan

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