YIELD: 4-6 servings
PREP TIME: 15 minutes
COOK TIME: 25 minutes

2 tablespoons butter
1 small onion, chopped
2 pounds asparagus (2 bunches)
4 cups chicken stocks
2 cups coconut milk
1/3 cup plain Greek yogurt
1/2 cup Parmesan Cheese
1-3 pinches of cayenne
1 lemon
3-4 slices of bacon, chopped
Salt and pepper to taste


  1. In a large pot, warm the oil/butter over medium heat. Add the chopped onion and sauté for 2-3 minutes. Cut the tops off and reserve for garnish. Cut the rough ends off the bottom and add asparagus to pan to saute for another 3-5 minutes.
  2. Add the chicken stock and coconut milk to pan and bring to boil
  3. Add cayenne pepper, salt and pepper to taste. Simmer for 20 minutes, uncovered.
  4. Using an immersion blender, puree the soup until smooth. Add the yogurt and Parmesan cheese and puree again. Add a squeeze of lemon.
  5. Place a small skillet over medium heat. Brown the bacon; then add the asparagus tops to the bacon. Sauté for 1-2 minutes. Drain and garnish the soup with the bacon and asparagus.