Recipe Details | Rick's Cooking School

Ingredients

• 2 tablespoons butter
• 2 pounds fresh asparagus, trimmed, and coarsely chopped
• 1 large sweet onion
• 32 ounces low sodium chicken stock
• 1 tablespoon lemon juice
• salt and pepper to taste
• 1/4 cup plain Greek yogurt
• 1/2 teaspoon grated lemon zest