Ingredients:

• 2 lbs asparagus

• 1 large onion, chopped

• 4 tablespoons olive oil

• 5 -6 cups chicken broth

Directions:

1. Cut the tips off of 12 asparagus

2. Discard cut bottom ends of asparagus

3. Cut asparagus stalks into 1" pieces

4. Cook onion and asparagus in olive oil in large fry pan over medium heat, stirring often till softened

5. Pour this into large sauce pan

6. Add broth and simmer on low - medium about 15-20 minutes

7. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender (3-4 minutes) and drain

8. Puree soup in a blender until smooth

9. Season with salt and pepper & garnish with asparagus tips