A delicious use of those asparagus stalks.
Place the stems, water and ½ teaspoon of salt into a saucepan and bring to a boil. Reduce heat and simmer until they are soft and tender (slightly over-cooked).
Place asparagus, water and cream into a blender.
Blend on puree.
In a saucepan, melt the butter. Add the lemon pepper and flour and cook until the flour starts to brown slightly. Whisk in the asparagus mixture and the salt. As it starts to heat, stir in the cheese and cook until the cheese is completely melted.
Add salt and pepper to taste and garnish each bowl with a dollop of sour cream.