Asparagus Soup

Asparagus is my daughter Ayla's favorite.  She even ordered it for dessert at a restaurant! The chef had to come out to meet her because he thought it may be a joke. Nope! Whenever organic asparagus is in season, I snatch it up. This soup is perfect - easy and the prettiest bright green! Make it vegan by using olive oil in place of butter.

2 tablespoons butter

1/2 onion, chopped

1 shallot, or 1/2 a large one, chopped

1/2 teaspoon thyme, fresh or dried

1 lb fresh asparagus

1/2-1 teaspoon sea salt

Black pepper

Heat a heavy-bottomed pot over medium heat. Add the butter. Once melted, add the onion, shallot and thyme and sauté about 5 minutes.

Cut the bottom inch or so off the asparagus and discard. Roughly chop the asparagus spears. Add to the pan and sauté for just a minute or so. Add enough water to just barely cover the asparagus.  Turn up the heat a bit and bring to a simmer for just a couple of minutes. While the asparagus is still a vibrant, bright green, and still "crunchy", transfer the soup to a high-speed blender. Whiz away adding sea salt and pepper to taste. Serve immediately.