Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium yellow onions, chopped
- 4–6 cloves garlic, minced
- pinch red pepper flakes
- 2 bunches asparagus (about 2 pounds), woody ends discarded, cut into 1-inch pieces
- 4 cups low-sodium chicken broth (may sub vegetable broth)
- 1/2 teaspoon salt
- 1/4 tsp EACH pepper, dried thyme
- 1 TBS EACH minced fresh dill, minced fresh basil (may sub 1 tsp EACH dried)
- 1/2 cup freshly grated Parmesan
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup 2% or full fat Greek yogurt (do not use fat-free or it’s likely to curdle)
Instructions
- In a large Dutch oven, melt butter with olive oil over medium heat. Sauté onions until softened, then add garlic and red pepper flakes.
- Stir in asparagus, broth, salt, pepper, and thyme. Bring to boil; reduce heat and simmer for 35-45 minutes until asparagus is tender.
- Blend the mixture until smooth using a high-powered blender. Return to pot.
- Stir in Parmesan cheese and fresh herbs over low heat until melted. Add lemon juice and Greek yogurt gently before serving.
- Adjust seasoning as needed and serve warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg