Ingredients

2 tablespoons butter 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 1/2 teaspoon salt 1/2 teaspoon curry powder 1/4 teaspoon ground ginger Zest and juice of 1 lemon, divided 2 cups diced peeled red potatoes 3 cups vegetable broth, or reduced-sodium chicken broth 1 cup lite coconut milk 2 cups 1/2-inch pieces trimmed asparagus, (about 1 bunch) Freshly ground pepper to taste 1/4 cup crme frache, or reduced-fat sour cream (see Note) 1/4 cup finely chopped scallion greens, or fresh chives

Description

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