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Asparagus Potato Soup

1 pound asparagus; trimmed
2 potatoes, peeled and cut into 1/2-inch cubes
1 medium yellow onion, peeled and cut into slim wedges
3 1/2 cups chicken broth
1/4 tsp. Ground mace
1/8 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground black pepper
6 tablespoons grated parmesan (fresh is nice)

Place all ingredients except cheese in a large saucepan. Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently. Cover the pot and simmer the broth for 30-35 minutes, until the vegetables are very tender. Cool broth slightly, and then puree it in small batches in a blender. Return the puree to the saucepan, and bring soup to serving temperature. Serve with 1 tablespoon cheese sprinkled on top of each bowl.

Serves 6