Asparagus is very low on the glycemic index and a great source of vitamin K and iron. I typically eat asparagus one of two ways: sautéed with shallots or wrapped in prosciutto (or bacon) and roasted. Both excellent choices don’t get me wrong… then my mother-in-law made a delicious batch of cream of asparagus soup that inspired this Whole 30 creation.
Paleo and Whole 30 asparagus soup
Ingredients:
1 tbl. ghee
1 sweet onion, diced
2 pounds asparagus spears, woody ends removed, spears cut into 1 inch pieces
3 cloves garlic, minced
1 quart organic low sodium chicken or vegetable broth
Kosher salt
Pepper
Method:
Melt ghee in a pot over medium heat. Add onion, season with a little salt and sauté for 5 minutes. Add garlic and sauté another 2 minutes. Add the asparagus and sauté for 2 minutes. Add the broth and simmer until asparagus is tender. Use an immersion blender or transfer soup to your blender and blend until smooth. Season to taste with salt and pepper.
Delicious Primal Cooking 
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