This clever soup uses the asparagus spears for full flavor and saves the pretty tips for a salad or garnish. The lemon, spinach and asparagus announce “Spring is here!” Serve this beautiful jade soup for dinner with crusty French bread.
1 ½ pounds asparagus, trimmed and peeled
1 tablespoon butter
1 medium onion, chopped
¼ cup long-grain brown rice
1 teaspoon fresh thyme leaves
¼ teaspoon freshly ground black pepper
3 cups chicken broth (or vegetable broth for vegetarian option)
¼ cup freshly squeezed lemon juice
4 ounces baby spinach leaves, trimmed and torn
½ cup freshly grated Pecorino Romano cheese
Robin Kline, MS, RD for “The Oldways Table”