Crema de Espárragos con Epazote y Chile Serrano

Trim the woody ends from the Asparagus and cut the stalks into 2.5 cm pieces, reserving a few tips for garnish if desired.

In a large pot or Dutch oven, heat the Olive oil over medium heat. Add the White onion and cook until softened, about 5 minutes.

Add the Garlic and Serrano chile to the pot and cook for another 2 minutes until fragrant.