Ingredients
1 tablespoon peanut oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1/3 cup finely chopped onions
salt to taste
freshly ground black pepper
1 quart Basic Chicken Stock (see recipe), or low-sodium canned
5 cups chopped asparagus stalks
fresh dill to taste (optional)

Instructions
1. Heat the peanut oil in a saucepan over low heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes.
2. Add the stock and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the asparagus and simmer until just tender, about 5 to 7 minutes.
5. Puree in a blender and strain.
6. Add the dill if desired.
7. Adjust the salt and pepper to taste.
Serving Size: about 1 cup

Nutrition Information (per serving) Calories - 75
Carbohydrate - 8 g
Fat - 4 g
Fiber - 3 g
Protein - 5 g
Saturated Fat - 1 g
Sodium - 389 mg

Ingredients
2 pounds fresh asparagus
1 tablespoon olive oil
kosher salt to taste

Instructions
1. Preheat the oven to 450°F.
2. Prepare the aparagus spears by cutting off the last inch or so of the woody stalk.
3. Spread the asparagus spears on a baking sheet. Brush them with olive oil, especially the tips, and sprinkle with salt.
4. Roast the asparagus on the top rack of the oven until the stalks begin to get tender on the outside, about 10 minutes. (Thin asparagus spears will take less time, while thicker spears will take more.)

Nutrition Information (per serving)
Calories - 55
Carbohydrate - 7 g
Fat - 3 g
Fiber - 3 g
Protein - 3 g
Saturated Fat -0 g
Sodium - 81 mg