Sarah GruenebergChicago, IL
Soups & SidesSpring
2 tbsp. extra virgin olive oil
2 pounds green or purple asparagus, sliced thin
1 bunch Spring onions, sliced thin
1 bulb Spring garlic, sliced thin
1 lemon, zested
1 pinch red chili flakes
1 cup packed adult spinach
1 qt vegetable stock
1 cup half and half
4 oz crescenza or goat cheese
Kosher Salt, to taste
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