INGREADIENT

• 2 tablespoons butter
• 2 pounds fresh asparagus, trimmed, peeled and coarsely chopped
• 1 large sweet onion, coarsely chopped (about 2 cups)
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon minced fresh tarragon
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/4 cup plain Greek yogurt
• 1/2 teaspoon grated lemon zest

Direction

1. In a Dutch oven, heat butter over medium-high heat. Add asparagus and onion; cook and stir 10-12 minutes or until asparagus is crisp-tender.
2. Add broth; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until asparagus is tender. Remove soup from heat; cool slightly. Stir in lemon juice, tarragon, salt and pepper.
3. Process in batches in a blender until smooth. Serve with yogurt and lemon zest.