I love vegetables, but I can't narrow down my favorite vegetables in list form, I try but this is what happens:"Ooh brussels sprouts. No, kholarabi! Wait, and blanched green beans. Fresh corn! Swiss Chard, I think. And beet greens!" And it goes on. But I will say asparagus is in the top 20!
It is so versatile and can be as simple as grilling a few spears or making a creamy asparagus soup!
This is the recipe I grew up eating and it is heaven. Pure asparagus deliciousness.
For those of you who haven't much experience in the asparagus department a quick note...When preparing asparagus you need to snap/cut the bottoms of the stalk off as it is tough. Sometimes it is an inch or more, depending on how fresh the asparagus is.
Although this is not in the following recipe, I snap my stalks and take the tough ends and make stock to use in the soup. This really intensifies the asparagus flavor and makes use of the whole vegetable. Just simple put the tough ends into a pot and add some carrot and chopped onion. Then add cold water to cover the vegetables. Simmer this for about 40 minutes, then strain it and voila asparagus stalk stock.
Creamy Asparagus Soup
adapted from Molly Katzen's Moosewood Cookbook
Serves 5
2 pounds asparagus
2 tablespoons butter
2 cups chopped onion
1 1/2 teaspoons salt
2 tablespoons flour (I used rice flour so it would be gluten-free for Zoe)
2 cups water (or asparagus stalk stock!)
2 cups milk
salt and pepper to taste
Snap off asparagus ends, make stock or discard. Chop the remaining stalks into 1 inch pieces.
Melt the butter in a pot. Add the onion, asparagus stalks and salt. Saute 10 minutes.
Stir in the flour, cook for 8 minutes, stirring frequently.
Add in the stock/water. Simmer for 10 minutes.
Puree the soup in a blender or food processor, adding the milk.
Return the soup to the pot and taste for seasonings. Don't boil the soup because you now have dairy in there!
Enjoy!
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