- 2 tsp olive oil
- 1/2 medium onion, chopped
- 3 cups no-salt-added vegetable stock or broth
- 1 bunch (about 1 lb) fresh, raw asparagus, trimmed and chopped into 2-inch pieces (about 3 cups chopped)
- In a medium saucepan, heat oil over medium heat. Add onion, and sauté for about two to three minutes.
- Add stock and asparagus to pan. Cover, and cook for about 20 minutes or until asparagus is tender.
- Remove from heat. Purée until smooth.