1 ½ pounds asparagus, trimmed and peeled
1 tablespoon butter
1 medium onion, chopped
¼ cup long-grain rice (preferably brown)
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
- Break oﬀ asparagus tips and reserve for another use; chop the rest of spears into 1-inch pieces.
- In a large saucepan over low heat, melt the butter. Add the onion and asparagus and sauté over medium heat until the onion is translucent and the vegetables soft, about 5 minutes. Stir in rice, thyme, and pepper. Add the broth and bring to a boil; cover and lower the heat to a simmer. Simmer until the rice is tender, about 12 minutes (30 minutes for brown rice). Remove from heat and puree soup using an immersion blender or remove to a food processor.
- Reheat the soup and stir in the lemon juice and spinach. Stir in the cheese, cover, and let rest for 2 to 3 minutes. Taste and adjust for salt. Serve hot.
Robin Kline, MS, RD for “The Oldways Table”