Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup  chopped onion
• 3 cups asparagus, chopped (reserve a few tops for garnish)
• 2 garlic cloves, sliced
• 3 Serrano or Shishito peppers, finely chopped (save a few slices for garnish)
• 2 1/2 cups vegetable broth
• 1/3 cup cream (optional)
• 1 medium potato, cubed
• 1 teaspoon salt
• 1 teaspoon black pepper 

1. Melt butter and olive oil, in a large saucepan over medium heat. Add onion and cook until it begins to soften, about 2 minutes.
2. Add potatoes and sauté for 3 more minutes. Add asparagus, garlic and peppers.  Cook for 5 minutes, stirring frequently.  Add broth, salt and pepper and bring the soup to a boil. Reduce heat, cover and let it simmer for 30 minutes.
3. Using an immersion blender, purée  until smooth.  Add cream if desired and serve immediately.  Garnish with asparagus tops, pepper slices and/or edible flowers.

Bon Appétit 👩🏻‍🍳👌🏻