1 lb. asparagus
2 teaspoons ghee
Salt and freshly ground pepper, to taste
2 shallots, minced
1 1/4 cup chicken stock
3 cups organic spinach
several teaspoons whole full-fat yogurt as garnish
Preheat oven to 230°C (450°F). Snap off ends of the asparagus spears. They will break naturally. Place the asparagus on a baking sheet and toss with the olive oil, salt and pepper. Roast in the oven for about 10 minutes or until they turn bright green, but are still mildly crunchy. Then, shake the pan so that they turn and continue roasting for a few more minutes, or until the asparagus shows tiny signs of blistering and blackening. Once cool, cut into 2 inch lengths.
In a medium pan on medium heat, melt the ghee, and use the melted ghee to sauté the shallots until translucent. Add the asparagus and cook with the onions for 2 or 3 minutes. Stir in the stock, and bring to a boil. Cook for a few minutes on high. Stir in chopped spinach and let boil on low/medium for a few more minutes. Then, let the soup cool for a few minutes and pour into blender (working in batches if necessary), and purée until smooth. A hand blender also works well. Once pureed, serve with a dollop of yogurt and a sprinkle of balsamic vinegar or truffle oil.