Asparagus Soup with Chicken Slices & Garlicky Grape Tomatoes

Directions

1. 1. Wash the asparagus, snap off the woody ends, reserve about 2 inches of the tips in a bowl, and chop the remaining stalks into 1‑inch pieces.
2. 2. Peel and thinly slice the shallots; peel and mince the garlic.
3. 3. In a medium saucepan, melt butter and swirl to coat the bottom.
4. 4. Add the reserved asparagus tips and cook 2–3 minutes until just softened; transfer them back to the bowl and set aside.
5. 5. Add more butter to the saucepan, then the asparagus stalks, shallots, and garlic; season with salt and pepper. Increase heat to medium‑high and cook, stirring occasionally, until the mix is softened, 5–6 minutes.
6. 6. Rinse and dry the spinach; set aside.
7. 7. Rinse the grape tomatoes and set aside.
8. 8. Heat a skillet over medium heat; slice the chicken in half horizontally to form thin fillets, season with salt and pepper, add oil, and cook 3–4 minutes per side until golden and cooked through. Transfer to a plate.
9. 9. Add the spinach to the asparagus in the pot, pour in the broth, bring to a boil, then turn off the heat and purée with an immersion blender until smooth.
10. 10. In the skillet, add olive oil and garlic; cook 15–30 seconds until fragrant, add the tomatoes and vinegar, and cook, stirring occasionally, until the vinegar thickens slightly and the tomatoes begin to burst, 4–6 minutes. Remove from heat.
11. 11. Slice the chicken on an angle into bite‑sized strips.
12. 12. To serve, ladle the soup into bowls, top with the reserved asparagus tips, and season with salt and pepper as desired. Arrange the chicken slices on the side and spoon the garlicky tomatoes over the top.