Healthy, nutritious and oh so tasty! California wild rice adds a

nutty, chewy flavor to already delicious asparagus.

Recipe courtesy of: California Wild Rice Advisory Board

Makes 10 Servings

Cut off asparagus tips, blanch 1 minute in boiling salted water, drain; set aside. Cut remaining asparagus into bite-size pieces; sauté in butter 2 minutes. Add broth to cover asparagus; simmer until tender. Pour mixture into blender; purée. In soup kettle, combine purée mixture, remaining broth, cream, wild rice, asparagus tips, salt, pepper and lemon juice; heat through. Garnish each serving with chervil.