Asparagus Soup

If you crave a soup that has the flavor association of spring, this dish rich with asparagus is the one for you.

Makes 4 servings.

3 tablespoons butter

1 white onion, chopped

2 lbs asparagus, trimmed and cut into ¹/₂-inch pieces

1 teaspoon dried tarragon, crumbled

4 cups chicken broth

¹/₂ cup plain low-fat yogurt

Non-stick cooking spray

1. In a skillet, heat the butter, add the onion, and cook over medium-high heat until the onion is translucent, about 3 minutes.

2. Spray the slow cooker. Add the asparagus, onion mix, tarragon, and chicken broth. Cover and cook on High for 1 to 2 hours until asparagus is tender and cooked through.

3. Puree with an immersion blender or in batches in a food processor or blender.

4. Add the yogurt, stir, and serve.

To maximize the taste and nutrient value of asparagus, get them when they’re freshest—usually April or May. Look for straight, firm stalks, thick or thin. Asparagus deteriorate rapidly once picked, so use them soon after purchasing. Store them upright in a bowl or vase of cold water, or wrap the ends in a damp towel and refrigerate. Cut off the woody ends before cooking.