An Abundance of Asparagus

Even with last week’s cooler temperatures, our asparagus is producing abundantly (and early) this spring. This means that we can afford to send 3 lbs per order to Saskatoon today, and will be sending the rest of the order to the Battlefords in the near future. We’re guessing that asparagus is one of those items few people will feel overwhelmed by! However, if it is too much for you, you can cook it up, puree it, and freeze it for a winter asparagus soup base. Also, we’re finding that it is keeping extremely well, but if you find that any of the stems are getting woody before you can use them, they too can be cooked and pureed for winter soup.

Here’s the recipe from Moosewood Restaurant Daily Special that we’re making (an adaptation of) for lunch today:

1 cup chopped onions

1/2 tsp salt

1 tsp dried tarragon

1 Tbsp cooking oil

2 pounds fresh asaparagus

2 1/4 cups water

1/4 cup butter

1/4 cup flour

In a soup pot, saute the onions, salt, and tarragon in the oil on medium heat, stirring often, until the onions are translucent, about 10 minutes.

While the onions cook, prepare the asparagus. Rinse, then snap off the tips, slice them on the diagonal to 1/4 inch pieces and set aside. Chop the spears.

Add the chopped spears and 2 cups water to the soup pot. Cover, bring to a boil, reduce heat, and simmer until asparagus is bright green and tender, 8 to 10 minutes. Set aside.

Steam the asparagus tips in the remaining 1/4 cup of water for 3 to 4 minutes until tender but still bright green. Drain and set aside.

Melt the butter on low heat and whisk in the flour to make a roux. Cook on low heat, stirring constantly for 3 to 4 minutes. Whisk in the hot milk and stir until thickened, about 5 minutes. Combine the roux with the sauteed onions and cooked asparagus spears in a blender and puree until smooth. Add 1 tsp fresh lemon juice, if desired, and salt and pepper to taste. Stir in the reserved asparagus tips and gently reheat.

Serve garnished with croutons or minced chives.

2 thoughts on “An Abundance of Asparagus

    • Glad to hear it! And thanks for the offer, but I’m afraid you’ll have to wait till June 5 for yours. What we’ve got now belongs to our winter members :).

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