INGREDIENTS
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
2 cloves garlic
¾ pound fresh asparagus stalks, cut into 2-inch pieces
1 ½ cups sweet peas, fresh or frozen
5 cups water
Fresh chives for garnish
DIRECTIONS
Heat olive oil and butter and add onion and garlic. Stir and heat until fragrant. Add asparagus stalks (and fresh sweet peas, if using) and cook until bright green. Add water and continue to cook until asparagus is tender. If using frozen peas, add at this time and cook just until heated through. Remove from heat and allow to cool for a bit. Transfer to blender and puree until smooth. Garnish with fresh snipped chives.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
