Asparagus Soup with Rice

• 2 cloves garlic, chopped
• ¼ cup extra-virgin olive oil
• 10 sprigs

Sauté the garlic in the olive oil, and as it begins to color, add the parsley. Stir, and add the asparagus ends, together with 6 cups of water and the salt and pepper. Bring it to the boil, and simmer for 45 minutes.

Place the stems and some of the liquid in a food processor, liquefy, then put