14 Cups chicken stock
3 Tbsp Dill Weed Leaf
1-1/2 lb asparagus, trimmed and thinly sliced diagonally, leaving tips intact
3 Cups frozen baby green peas (1 lb; *not thawed*)
Heat chicken stock to a simmer with the dill in a 4- to 5-qt saucepan, uncovered, until stock is reduced to about 8 cups, (25 to 30 min). Add asparagus and frozen peas, then bring to a boil, partially covered. Reduce heat and simmer, uncovered, until asparagus is crisp-tender, about 3 min. Season with salt and pepper just before serving.