Ingredients:
10 large asparagus spears, tough ends removed 20 large shrimp (prawns), about 1 lb total weight, peeled and deveined
2 teaspoons olive oil
1 small fennel bulb
1 leek, including 2 inches of green, chopped
1 small red bell pepper, seeded and chopped
1 teaspoon herbes de Provence
3 cups Spring vegetable stock or broth
1 russet potato, unpeeled, cut into 1/2 dice
1 cup fat free evaporated skim milk
salt and ground pepper to taste

Instructions:
Preheat an oven to 425 degrees Fahrenheit.

Place the asparagus and shrimp on a baking sheet and drizzle with the olive oil. Toss to coat them with the oil and then spread out into a single layer.

Roast until the shrimp turn pink and opaque, about 5 minutes. Transfer to a plate. Turn the asparagus over and continue to roast until just tender, about 8 minutes longer. Remove from the oven and, when cool enough to handle, cut into 1 inch lengths.

Meanwhile, cut off the stems, feathery tops, and any bruised outer stalks from the fennel bulb. Reserve the tops. Cut away and discard the core, then chop the bulb; set aside.

Heat a large sauce pan over medium heat. Coat the pan with non-stick cooking spray. Add the fennel, leek, red pepper, and herbes de Provence and saute until the vegetables are just beginning to soften, about 4 minutes. Add the stock or broth and potato and bring to a simmer. Cook, uncovered, until the fennel is tender, about 15 minutes.

Pour in the milk and bring the soup back to a simmer. Add the shrimp and asparagus and stir until heated through. Season with salt and pepper.

Ladle into warmed bowls. Garnish each serving with the reserved fennel tops. Server hot.

Reference:Time Life Books. Fresh & Light. San Francisco, California: Weldon Owen Inc, 1998.

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