½ cup chopped herbs (parsley, dill, chives) split in half, reserve for garnish
¼ cup olive oil
Salt & pepper
Sautee onion, carrots, celery, carrots and peas in olive oil until onions are wilted. Season with salt and pepper, add broth and bring to slow boil. Add fresh herbs and simmer on medium for 1 hour. Bring to boil then add asparagus and pasta, cooking for an additional 5 minutes or until the pasta is al dente. Serve with garnish of remaining chopped herbs.