- 1 bunch asparagus, trimmed
- 3 tablespoons Lemon Olive Oil from The Olive Orchard
- 1/4 cup onion, chopped
- 1-1/2 cups chicken broth (use more for a thinner soup)
- salt & pepper to taste
- optional toppings: lemon EVOO, Greek yogurt, croutons, crushed tortilla chips, grated parmesan
Drizzle 2 tablespoons of Lemon Olive Oil over asparagus. Roast until fork tender (15-25 minutes depending on size of stalks). Meanwhile, saute onion in remaining Lemon Olive Oil using a medium-sized pot. When the onion is tender, add chicken broth to the pot and bring to a simmer. Finally, add the roasted asparagus, salt/pepper to taste, and then blend with an immersion blender.