Asparagus Soup With Parmesan Shortbread Coins

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1 1/2 cups all-purpose flour

1 1/2 cups freshly grated Parmigiano-Reggiano cheese (6 ounces)

1 teaspoon dried thyme

1 teaspoon finely grated lemon zest

1 teaspoon kosher salt

1 1/2 sticks unsalted butter, softened

2 large egg yolks

2 tablespoons unsalted butter

1 medium onion, thinly sliced

1 1/2 pounds asparagus, cut into 1-inch pieces

1 quart low-sodium chicken broth

1/4 cup tarragon leaves, plus more for garnish

1 tablespoon flat-leaf parsley leaves

3/4 cup heavy cream

1/2 cup frozen baby peas, thawed

Salt and freshly ground white pepper

Finely grated lemon zest, for garnish

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