They say asparagus grows so fast you can literally watch it grow. Shooting from the earth in whimsical spears, the astringent green is one of the first vegetables to announce the arrival of spring. Cultivated in Rome since the first century AD, asparagus continues to be savored throughout Italy. Quickly blanche the favorite spring vegetable and drizzle with fresh olive oil or join us in cooking it into this striking asparagus soup.

ASPARAGUS SOUP 

Serves 4

INGREDIENTS

▢ 2 bunches fresh spring asparagus
▢ 3 tbsp Extra Virgin Olive Oil
▢ 2 medium yellow onions, chopped
▢ 4 cloves garlic, peeled
▢ 4-5 cups vegetable broth
▢ 1 cup spinach
▢ 1/2 tsp Organic Lemon Salt
▢ 1 tsp Erbe di Sicilia
▢ freshly ground black pepper
▢ 1/2 lemon, juiced
▢ freshly shaved Pecorino-Romano to serve (optional)

DIRECTIONS

1. Trim the woody ends off the bottoms of the asparagus and discard. Cut the asparagus spears into thirds. 
2. Heat the olive oil in a large pot over medium heat. Sauté the onions and garlic until soft, roughly 8 minutes. 
3. Add the asparagus, seasonings, and broth and bring to a simmer. Add the spinach and simmer for 2 minutes. Remove from heat. Using an immersion blender or blender, blend until smooth. Stir in lemon juice and serve with freshly cracked black pepper, a drizzle of good olive oil, and freshly grated Pecorino-Romano. 
4. Mangiamo.