Garlicky White Bean and Asparagus Soup

Serves 6.

Ingredients:
1 bunch asparagus, tough bottoms removed, tips trimmed off, stems thinly sliced
1 tablespoon olive oil
1 medium yellow onion, cut into medium dice
6 cloves garlic, chopped
1/2 teaspoon dried tarragon
1/2 teaspoon salt
Freshly ground pepper
1/4 cup chopped fresh chives, plus extra for garnish
4 cups vegetable broth
1 can navy beans, drained and rinsed, or 1-1/2 cups cooked navy beans
1/4 cup raw cashews, soaked then drained
1 tablespoon fresh lemon juice

Directions:

1. Preheat a 4-quart soup pot over medium heat. Sauté the asparagus tips in the oil with a pinch of salt for about 3 minutes. Remove about 10 of them for garnish and set aside.

2. Turn the heat up a bit, add the asparagus stems, onion, garlic, tarragon, salt, and pepper to taste and sauté for about 5 minutes, until the onion is soft and the garlic is golden. Add the chives, broth, beans, cashews and lemon juice and bring to a boil for 3 minutes.

3. Transfer to a blender and puree until completely smooth. The soup will be very hot, so turn off the blender and remove the lid every 10 seconds or so to let steam escape. Serve in bowls and garnish with the asparagus tips, extra chives, and a swoosh of olive oil.