Spring is a perfect time to enjoy asparagus and i love the bright green color which is such a nice introduction to a seasonal meal. It is simple, healthy and fresh. For this recipe, I relied on a potato to add thickness and richness. There’s a tablespoon of cream in the soup that could easily be eliminated if you wanted your soup to be vegan. It is mostly there as an accent in color for serving. I roasted the asparagus which I think provides better flavor and helps maintain a vibrant color. I also added plenty of fresh herbs.

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