2 pounds asparagus
1 1/2 cups vegetable broth
1/4 cup Greek yogurt
2 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
1 tablespoon fresh mint leaves, chopped
Salt and freshly ground black pepper, to taste
Garlic Yogurt Sauce, for garnish
Preheat the oven to 400 degrees F.
Toss the asparagus and oil and sprinkle with salt and pepper on a baking sheet. Roast the asparagus until lightly roasted but still crunchy, about 5 minutes. Cool the asparagus slightly.
Combine the asparagus, broth and lemon juice, mint, yogurt in a blender and puree until very smooth, about 2 minutes. Transfer the soup to a medium heavy saucepan and heat the soup. Stir in lemon zest and sprinkle with salt and pepper.
Divide the soup among bowls and garnish with Garlic Yogurt Sauce.