1/2 onion, chopped 1 large baking potato, peeled and chopped 1 tablespoon butter or oil 2 1/2 bunches asparagus, cut diagonally in pieces, about 2 1/2 pounds Water 1 bunch spinach, stemmed, about 1 pound Salt, pepper 1 teaspoon to 1 tablespoon vinegar, optional Fried asparagus, for garnish 3 tablespoons chopped Italian parsley, for garnish

Step 1 Saute onion and potato in butter in large saucepan over medium heat until onion is soft, 6 to 8 minutes. Add asparagus and saute until bright green in color, 3 to 4 minutes. Add enough water to reach level of 1/2- to 1 inch above asparagus. Bring to boil and simmer 20 minutes.

Step 2 Transfer potato-asparagus mixture to blender and puree in batches until smooth. Divide spinach and puree in batches with potato-asparagus puree until blended and smooth.

Step 3Strain soup through sieve. Return to saucepan and bring to boil. Reduce heat and simmer 5 to 10 minutes. Add salt, pepper and vinegar to taste. Garnish with fried asparagus and parsley.

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