Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter
  • 1 sweet onion, (diced)
  • 3 garlic cloves, (minced)
  • kosher salt and pepper
  • 2 pounds asparagus spears, (cut into pieces with stems removed)
  • ½ teaspoon dried dill
  • 3 cups vegetable or chicken stock
  • ½ cup heavy cream, (plus more for drizzling)
  • 2 tablespoons freshly squeezed lemon juice
  • crumbled feta cheese, (for garnish)

Instruction

  • Heat the butter in a large pot over medium-low heat. Add the onions, garlic and a big pinch of salt and pepper. Cook until softened, about 5 minutes. Stir in the asparagus and dill. Cook for another 5 minutes.
  • Add the stock and bring the mixture to a boil. Reduce it to a simmer and cook until the asparagus is tender, about 10 to 15 minutes.
  • Transfer the mixture to a blender carefully (or use an immersion blender) and blend until pureed. Pour it back into the pot and heat over low heat.
  • Stir in the cream and lemon juice. Taste and season with more salt and pepper if necessary.
  • Serve with a few drops of cream on top and the top of an asparagus spear! Sprinkle on crumbled feta for garnish.