Spring keeps playing tricks on us here in Maine. One moment the sun warms your shoulders and the birds are in full chorus, the next snow is swirling in sheets and you are reaching for your winter coat again. Yet even in this “fake spring,” there are unmistakable signs that the season is teasing its way in, and nothing announces it quite like asparagus.

Last night, I made a soup that captures this contradiction perfectly. Bright and fresh, a little luxurious, yet cozy enough to wrap you up on a blustery March evening.

The magic started with caramelized shallots, softened low and slow in olive oil until golden and sweet. Chopped asparagus and a squeeze of garlic paste went in next, tossed for just a few minutes to wake up its grassy, green flavor while keeping that tender bite. I covered everything with chicken stock and let it simmer gently before blending it into something silky and smooth. A squeeze of fresh lemon at the end lifted the whole pot, just enough to remind you that spring is on its way.

I served it with toasted olive oil ciabatta and whatever I had on hand. Whipped feta with dill from the night before, leftover from a one pan fennel, salmon, and Tuscan kale experiment, a little crispy prosciutto, and a few asparagus tips crisped up in the air fryer.

In our family, we always end up asking the same thing about whatever it is we’re eating. So… is asparagus actually good for you? It might feel a little indulgent, but asparagus is quietly one of the most nourishing things you can cook this time of year. It is packed with vitamins A, C, E, and K, along with folate to help support energy and balance. It is high in fiber, which your body appreciates as we come out of heavier winter meals, and it even contains prebiotics, feeding the good bacteria in your gut. Not something you notice when you are enjoying a bowl of soup, but it is quietly doing its thing in the background. Light, fresh, and gently supportive, the exact kind of food this in-between season calls for.

When you are picking asparagus, look for firm, straight spears with tightly closed tips and skip anything that looks dry at the ends. Thin ones are delicate, thicker ones have a bit more depth, either works depending on what you are in the mood for. At home, treat them like a bunch of flowers: stand them upright in a jar with a little water in the fridge, loosely covered. When it is time to cook, just snap off the ends, they will break exactly where they need to. You want them bright green and just tender, not floppy. After that, anything goes. Air fry, sauté, roast, or soup it up!

After a brief snowstorm, winter tried to crash the party, but spring is peeking in again. Pluck those spears, whip up this soup, and let the first hints of the season wrap around you like a cozy, green-hued hug.

If you know, you know, sometimes asparagus has a funny way of circling back. 🌱