Well – this week we got the call – Asparagus is up!
If you are like our family, then you are excited for the sweet, crisp, crunchy goodness that are the first shoots of the spring crop! It’s so delicious fresh, grilled, steamed, sautéed, roasted… you name it!
We are headed up to pick ours next week. If you want to pick too, and haven’t heard from Jacquie yet, make sure to give her a call to get your name on the list.
In case your freezer still has a few spears left-over from last year, here’s an easy way to use them up and make room for the new crop!
Toasted Garlic and Asparagus Soup
4 slices bacon, chopped into 1/2 inch pieces
1 small onion, chopped
1 head of garlic, chopped
1/2 tsp red pepper flakes
1 tsp dried thyme
3 Tbs flour
3 lbs asparagus, cut into 2-3″ long pieces
2 cups chicken broth
4 cups water
1 1/2-2 tsp salt or to taste
1/3 cup heavy cream
In a 4 quart pot, cook bacon over medium-high heat until crispy. Remove some of the bacon pieces and reserve to garnish the finished soup. To the remaining bacon, add the chopped onion. Saute until the onion softens, about 3 minutes. Add the garlic, thyme and red pepper flakes. Continue to cook until the garlic begins to toast, but do not let it burn. Stir in the flour.
Add the asparagus, chicken broth and water. Stir and season with salt to taste. Bring to a boil, then reduce the heat and simmer for 4-6 minutes, until the asparagus turns bright green. Remove from heat. Using an immersion blender (or working in batches using a regular blender), blend soup until smooth. Stir in cream just before serving, and garnish with reserved bacon pieces.