Green asparagus is one of the first vegetables to show up in spring. It’s a sign that winter is over and fresh food is finally back. The taste is fresh and slightly grassy, perfect for lighter meals after the colder months. It’s also really good for you – full of fiber, vitamins, and antioxidants. It helps with digestion and supports your immune system, too.

Before cooking, just give the stalks a rinse and snap off the tough ends. They usually break right where the soft part begins. Then chop them up so they cook evenly.

This soup is simple and cozy. It starts with onions and garlic cooked in a mix of oil and butter. Then comes the asparagus, a bit of nutmeg, salt and pepper. After simmering in stock until everything’s soft, it gets blended smooth. A little cream at the end makes it rich and silky. It’s a great way to enjoy spring in a bowl.