Asparagus (aka) LUXURY VEGETABLE

• 1 bunch asparagus (about 12 ounces)
• 3 cloves garlic
• 4 cups vegetable or chicken stock
• 1 can (15 ounces) chickpeas (a.k.a. garbanzo beans), rinsed and drained
• 1 tsp. salt, plus more to taste (omit if using store-bought broth)
• 1/2 cup flat-leaf parsley leaves
• 2 Tbsp. extra-virgin olive oil
• 1 tsp. lemon juice
• 1/2 tsp. lemon zest
• 1/4 tsp. freshly ground black pepper

I have been really in to asparagus as of recent. I had no idea asparagus spears are the young shoots of what would grow to be a giant fern-like plant if we didn’t eat them. They take 3 - 4 years to produce from when planted and space to grow.

Preparation for asparagus soup:

1. Cut off asparagus tips (top 1 to 2 inches) and set aside. Roughly chop stalks and set aside separately.
2. Mince garlic and set aside.
3. In a medium saucepan bring chicken broth to a boil. Asparagus stalks, 1/3 of the garlic, chickpeas, and salt if using. Simmer until asparagus is very tender, about 5 minutes.
4. Meanwhile, mince parsley and combine with reserved garlic, olive oil, lemon juice, lemon zest, and pepper. Add salt to taste and set aside.
5. In a food processor or blender or with a hand-held blender, whirl soup until smooth.
6. Return soup to pot and bring to a boil. Add reserved asparagus tips, reduce heat to maintain a simmer, and cook until tips are tender, about 3 minutes. Add salt to taste. Serve hot, with a drizzle of garlic-parsley mixture swirled on top.