It is a magical time of year in Southern California. The skies are clear and a brilliant blue from the recent rains, the temperatures are comfortable, and in the evenings the sweet scent of jasmine fills the air. Vibrant wildflowers paint the neighborhoods with their beautiful Spring blooms, multi-colored bougainvillea vines illuminate the hills with deep pinks and purples, and the deciduous plum trees that were bare throughout the winter are now covered in white flowers and buzzing with honey bees. We have been taking advantage of this pleasant weather, spending more time outside, and enjoying working in the garden. This weekend, we had a backyard brunch party with ten of our friends; a potluck feast of crisp salads, spring berries, handcrafted cocktails from our mixologist friend Al who introduced us to the light and bubbly Mid-Morning Fizz, and the centerpiece was a double batch of our shakshuka with crusty baguettes for dipping into the hearty sauce. There’s something special about sharing a meal outdoors with friends and family, and this is the time of year to do it before it starts to get too hot. Love is in the air, spring has arrived, and so has asparagus, whose tender shoots are one of the first spring vegetables to appear after the snows of winter. This delicious and comforting soup highlights this seasonal vegetable with simple ingredients that allow the fresh, sweet flavor of just-picked asparagus to truly shine.