Serves 4 as an appetizer; 2 as a main course
3 tablespoons olive oil
1 shallot, chopped
5 cloves garlic, minced
2 cups of chopped asparagus
2 cups chicken stock (can substitute vegetable stock for a vegetarian version)
1⁄2 cup Greek yogurt
Zest of lemon
1 tablespoon lemon juice
Salt and pepper, to taste
Chopped chives or green onion, to garnish
In a medium saucepan over medium heat, sauté the shallot in the olive oil until soft. Add the garlic and asparagus; sauté for 5 minutes. Add a pinch of salt and the chicken stock. Lower the heat and simmer, covered, until the asparagus is tender, 10 to 15 minutes. Using an immersion blender, puree until smooth. Temper the Greek yogurt with a bit of the hot soup and slowly whisk the tempered yogurt into the soup. Add salt and pepper to taste and stir in the lemon juice and lemon zest just before serving. Garnish with chopped chives or green onion.
