For those who love fresh veggies, fresh from-the-garden asparagus is a perfectly splendid Spring delight.
Asparagus spears serve as a beautiful accompaniment to meats and fish.
They are also delightful in a stir-fry with other veggies or a protein such as shrimp or poultry.
Or… one of my favorites… wrap them in bacon and crisp them up on the grill for a splendid appetizer.
For National Asparagus Day, I share my recipe for Souper Simple Asparagus Soup. Enjoy both the strained “fancified” version or the heartier cheesy variation.
Souper Simple Asparagus Soup
1 sweet onion, peeled & chopped
2 T butter
1 lg bundle fresh asparagus spears, cut small
2 c chicken bone broth or stock
Salt & white pepper, to suit your taste
¼ c half-and-half or heavy whipping cream
Sauté onion in the butter for a few minutes over med heat, just till it softens but does not change color. Stir in the asparagus; cook and stir for 3-4 more minutes. Add the stock and bring to a boil; reduce heat to simmer and let cook another 10 minutes. Blend (immersion or covered container) till smooth. Season with salt and pepper. Blend in the cream. Serve, garnished with a few asparagus cuts or tips. Makes 4 servings.
KISS Tips: For an elegantly smooth texture, you can pass the soup through a sieve before serving. Or, if you enjoy cheese, add up to 1 c shredded Muenster, Monterey Jack, or other melty cheese just before adding the cream. Add some hearty croutons to your garnishes.
Great tips. (Hah! Pun intended.)