1 bunch thin asparagus, peeled nad sut across into 1 in. lengths
1/4 cup thinly sliced scallion greens
kosher salt, to taste
freshly ground black pepper, to taste
2 tbsp. finely chopped celery leaves
2 tbs. coarsely chopped dill fronds
Instructions
in a medium saucepan, bring the celery soup to a boil. stir in the lima beans. return to a boil. lower the heat and simmer for 1 minute. stir in the peas and asparagus. simmer for 3 minutes. stirring occasionally. stir in the scallion greens and simmer for 30 seconds. remove from the heat. season with salt and pepper. stir in the celery leaves and dill. serve immediately
Originally Submitted
3/16/2013
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