3/4 lb. fresh asparagus
5 c. water
1 tsp. salt
1 1/2 c. chicken broth
1/4 tsp. black pepper
Dash of cayenne
2 tbsp. plain yogurt

Remove tough ends of asparagus. Cut remainder into 1-inch pieces. In a large saucepan, bring water and salt to a boil over high heat. Add asparagus and cook until tender, 3 to 5 minutes. Drain into a colander set over a bowl. Measure out and reserve 2 cups cooking liquid.

Place asparagus and reserved cooking liquid in a food processor or blender. Puree until smooth. Pour puree into a medium saucepan. Stir in chicken broth, black pepper, and cayenne and bring to a boil. Remove from heat and stir in yogurt.