It happened again. At this time of year - especially if we've just had our first run of warm spring days - I head to the market and buy the first asparagus of the year.
I know. I know. I know. It's from Mexico. I should wait until the local stuff comes in a few weeks from now... But each year, I just can't seem to wait.
I decided to start off this season with a really simple recipe...plenty of time to get fancy when the local crop comes in.
Asparagus Soup
-1 or 2 bunches of asparagus, rinsed, trimmed, chopped, tips and woody stems reserved
-4 cups low sodium chicken broth
-1 cup water
-1 tbsp EVOO
-1/3 cup onion, finely chopped
-1 garlic clove, minced
-Pinch crushed red pepper
-Coarse salt
-1 cup baby spinach
-1/2 cup grated parmigiano reggiano, more to taste
-Cream or soy milk, optional
Bring stock and water to a boil; place reserved woody ends into stock and simmer to infuse stock with asparagus flavor for 20 minutes; remove stems with strainer and discard; Add tips to the pot and blanch for 1 minute; Remove with strainer and put immediately into an ice bath - to be used at end as garnish; In another pot, cook onions and garlic in olive oil until soft, about 5 minutes; Add stock to pot with onions and garlic; Add chopped asparagus; Bring to a boil then reduce heat and simmer until asparagus is tender, about 15 minutes; Remove from heat and add spinach; puree with an immersion blender until smooth; add cheese; add salt to taste.
Serve garnished with asparagus tips and cheese; For cream of asparagus soup, stir in small amount of cream or soy milk before serving and heat through