We have the most wonderful asparagus patch at our house. It is about 90′ long by 4′ wide. The most beautiful asparagus spears find their way up through the soil and out into the sunshine to be picked and loved by me! 
I love asparagus season, I never get tired of eating it. On this day, I was going to make some asparagus soup. I used about 1 1/2 pounds of asparagus, vegetable broth, some earth balance margarine, rice milk and spices.
I overdid it on the veggie broth and rice milk and it was a bit thinner than I thought I would like, so I had to do some quick thinking. I decided to turn this into a “Thai” asparagus soup. Their soups are pretty brothy, so I thought that would work well.
To the above ingredients I added, Thai green curry paste and curry powder. Ken truly loved this soup. We ate the soup along with some low-sodium, no hydrogenated oils crackers and a cup of hot tea. A great, very light soup.
You can find the recipe here.
Make and enjoy!
Happy Healthy Eating,
Jackie V
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