Instructions: Heat oil in 3-quart pot over medium heat. Add onions and saute until tender, about 4 minutes. Add asparagus and stock. Simmer, covered, about 25 minutes.

Drain liquid from solids. Reserve liquid. Puree solids with spinach in blender or processor until smooth. Then add as much liquid as container can hold. Puree until even smoother.

Transfer to 3-quart bowl. Add remaining liquid, if any. Season to taste with salt and pepper. Adjust seasonings to taste before serving. Serve chilled or hot, garnished with swirls or dollop of yogurt.

This recipe yields about 5 1/2 cups for 4 servings.

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