Asparagus is one of those great vegetables that is a classic. Found in the wild, and easily grown, this member of the lilly family adds a rich flavor to so many foods.

1/4 cup of extra-virgin olive oil

1 shallot sliced lengthwise

Paprika - one pinch

Salt

1 pound of asparagus- take off the woody end, trim and chop- save the tips

4 cups of chicken stock

1 cup of spinach leaves

1 medium potato -peeled and chopped small

1/2 stick of butter

Directions:

In a medium saucepan heat two tablespoons of olive oil over a medium heat.  Add the shallots, paprika and salt.  Cook until the shallts are tender and starting to brown (about five minutes).

Add the asparagus (not the tips yet), the chopped potato and cook for one minute. Stir in the roth and one cup of water and bring to a boil. Then reduce the heat to a simmer and cook until the asparagus is tender (about 12-17 minutes). Do not over cook the asparagus.

Take another medium sauce pot add a water and a pinch of salt and bring to a boil.  Add the asparagus tips and cook until tender (about two minutes). Take out the tips with a strainer - and place into an ice bath, let cool for one minute then drain. Add spinach to the water.

In a blender add the butter, soup and drizzle in the oil. Return to heat - and then season with salt as needed. Put the soup in bowels and put the tips on the top of it to make it look pretty (as my mom would say).