Asparagus Soup

In a large pot, heat the oil over medium-high heat. Add the onion and saute until soft. Add the asparagus and continue sauteing until they turn bright green. Add the garlic and thyme, cook for 2 minutes and then add the stock.

Bring the mixture to a boil and then simmer over low heat for 10 minutes or until the asparagus is tender. With an immersion blender, puree the mixture until all of the asparagus is no longer in large pieces. Stir in the Greek yogurt and puree for one minute.

Serve immediately. (Note: For a pretty garnish, I sauteed some asparagus tips separately and topped the soup before serving.)