// A simple recipe that takes under 45 minutes from start to finish. Great for lunches for the week or as a light spring dinner.
2 pounds of asparagus
2 tablespoons of olive oil
1 onion, chopped
2 cloves of garlic, chopped
10 sprigs of thyme
6 cups of chicken or vegetable broth
Juice of 1 lemon
Salt and pepper
In a medium saucepan over medium heat, heat olive oil. Add in onion and cook for 5 minutes until beginning to soften. Add in garlic and thyme.
Break off the bottom of the asparagus, and chop into inch pieces. Set the leafy tops of the asparagus off to the sides and add the rest of the asparagus to the pot with a pinch of salt and pepper. Cook for 5 minutes.
Add in broth and bring pot to a boil. Reduce to a simmer and let cook for 15 minutes. With an immersion blender, blend soup up until smooth.
Add in asparagus tops and cook for an additional 3-5 minutes. Sprinkle with salt and pepper as needed and squeeze over the juice of one lemon.
Serve with a hearty chunk of bread or with a tasty grilled cheese. Enjoy!