By Irene Hayton

• 1½  pounds (750 g) fresh asparagus
• 1 tablespoon (15 ml) butter or coconut oil
• 1 small onion, diced
• 1 clove garlic, minced or crushed
• 1 medium Yukon Gold potato, peeled and diced
• 3 cups (750 ml) chicken or vegetable broth
• ¼ teaspoon (1 ml) unprocessed sea salt
• 1 to 2 tablespoons (15 to 30 ml) fresh lemon juice or lemon wedges

Snap off the tough ends of the asparagus stalks and discard (or save them to use in a vegetable broth). Cut the asparagus into 1-inch pieces and set aside. Optional: Cut the tips off of 12 of the asparagus to use as a garnish. Steam them for a few minutes, just until tender, just prior to serving the soup.

In a medium saucepan over medium-low heat, melt the coconut oil. Add the onion and sauté for 5 minutes, adding a small amount of water to prevent sticking, if necessary. Add the garlic and sauté for 1 minute more. Stir in the potato, asparagus, and broth; cover and bring to a boil, then reduce the heat to medium-low. Cover and simmer for approximately 20 minutes, until the vegetables are tender.

Transfer the soup to a blender and purée until smooth (be careful, it’ll be hot!). Return the soup to the saucepan and stir in the sea salt and the fresh lemon juice, to taste; alternatively, serve with lemon wedges and allow each person to add their own lemon juice, along with more sea salt, if desired. Garnish with steamed asparagus tips, if using. Makes approximately 5 cups/4 to 6 servings.