You know it's spring when asparagus starts showing its pretty little tips in the front and center of the produce section. I didn't discover this delicious vegetable until well into my twenties, so I make up for lost time every time it's in season. Asparagus is rich in folic acid and vitamins A, C, E and K, as well as being a great source of glutathione, which is a compound that helps our bodies break down free radicals and other carcinogens. Bonus: It is full of antioxidants, which, among other things, may slow the aging process.

I like asparagus in every possible form: roasted, steamed, sautéd and shredded - you name it. Asparagus soup is especially good and this one makes use of one of my favorite unsung herbs, tarragon. Tarragon has a distinctive flavor, not unlike a mild version of fennel, and it pairs beautifully with the asparagus.

You can make it on the stove top or in an Instant Pot which takes virtually no time at all.

Enjoy!

xo

Lisa