Since ancient times, harvesting wild asparagus, famous for its medicinal qualities, was a springtime ritual. Asparagus folklore credits the delicious green spears with everything from curing toothaches to being a reproductive tonic. Today we know asparagus is an excellent source of folic acid, vitamin C and carotenoids, strong disease-fighting antioxidants.  According to the National Cancer Institute, asparagus tested higher than any other food for glutathione, one of the body's most potent cancer fighters, protector of the liver and lungs.   Additionally, asparagus is high in rutin, which is valuable in strengthening the blood vessels.

Want another reason to do organic?  New studies in Denmark and Germany show organic crops are measurably higher in vitamins and minerals, which benefit those who eat them!  

Here’s to springtime and seeing more and more of you on Tuesdays, the day our organic produce arrives.  Yes, it’s crowded in the store. Yes, it’s hectic, but, oh! what fun! 

Serves 4-6

In a soup kettle, gently warm olive oil (yes, you can substitute butter, ghee, coconut oil or macadamia nut oil).  Sauté onion until soft, about five minutes.  Rinse asparagus, snap off and discard only the tough stem ends, and slice off and reserve the tips.  Cut spears into 1” pieces and add to soup pot along with peas or spinach, thyme, tarragon, water or soup stock, almond meal, salt and black pepper.  Stir, cover pot, and simmer about 5 minutes.

Blend soup in food processor or blender, or use a Bermixer right in the pot.  Add umeboshi vinegar, truffle oil, and reserved asparagus tops.  Cover pot and let soup stand for 5 minutes so tips soften slightly and flavors meld.  Serving suggestion:  whole grain bread or crackers topped with pumpkinseed butter and a spring salad garnished with watercress.