When chopping and seeding jalepeno or other hot chili peppers, be careful not to handle seeds -- wash hands thoroughly with soap or wear gloves to avoid burning skin.
4 cups low sodium vegetable broth
2 oz unsalted butter (or olive oil for vegan version)
1 small onion
2 cloves garlic
1 jalepeno chile (seeded and finely chopped)
1lb of fresh asparagus sliced into 1/2 pieces
3 T of fresh chopped cilantro
greek yogurt for garnish (optional)
Bring broth to boil in medium saucepan and keep hot;
Melt butter or oil in large saucepan or dutch oven over medium-low heat.
Add onion, garlic and jalepeno and saute 3-4 minutes.
Add asparagus and hot broth and simmer 10-15 minutes until asparagus is tender but not mushy.
Add chopped cilantro and blend with immersion blender (or in portions in standing blender) until smooth.
Serve with dollop of yogurt (if desired) and a few fresh cilantro leaves sprinkled on top.