Tuesday morning I went to my favorite small store which specializes in great fresh vegetables and fruit to buy the fresh vegetables for the week. I found two favorites of ours, egg plant and asparagus that were just calling my name. If you haven't ever grilled or baked your asparagus, you are in for a taste treat. Use a baking sheet with sides. Wash the asparagus and remove the tough ends. Blot or drain to remove excess water and lay on baking sheet, sprinkle with olive oil. Use just enough to lightly glaze the asparagus, rolling or turning just to get a very light coating. Season with salt and pepper. Bake at 400 for about 8 to 10 minutes or less. The time will vary depending on size of stalk. Pierce with the point of a knife to test. You will never boil the vegetable again for the difference in flavor. You will wish this Spring vegetable was available fresh all year long.
I found this recipe on Epicurious.com a favorite site of mine and modified it. I hope you too will try the recipe and enjoy a fleeting taste of Spring. It is a real taste treat.
Cream Of Asparagus Soup (Creme D'Asperges)
Ingredients:
2 lb. green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup creme fraiche or heavy whipping cream
1/4 teaspoon lemon juice, or to taste
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Directions:
Using the above directions, bake asparagus until very tender. Remove the tips from the asparagus and use for garnish.
In a 4 qt. heavy pot saute the chopped onion in butter until soft. Add broth and simmer to heat.
Place the asparagus stalks in a blender in batches with just enough of the hot broth to puree and transfer to a bowl until finished pureeing. Add pureed asparagus to the hot broth. Stir in heavy whipping cream or creme fraiche, then add more broth to the desired consistency. Season with salt and pepper.
Add lemon juice and garnish each bowl with the tips.
Soup keeps, covered and chilled, two days. If making ahead add lemon juice after reheating.
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