In Season - ASPARAGUS

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Springing up at a farm stand near you, the asparagus are peeking out their pretty little heads right about now. Try them blanched and drizzled with a little garlic oil and slivered almonds. 


Or, get creative with a cream of asparagus soup:

-2 bunches of asparagus, bottoms trimmed

-1 large onion

-2 cloves garlic

-1 Tbs olive oil

-1 Tbs butter

-1 cup vegetable stock, or water

-1 cup fresh cream

Chop up the onion and saute in the butter until clear and nearly caramelized.  Dice up most of the asparagus, reserving about 6-8 stalks to cut into 2-inch pieces.  Add diced asparagus and diced garlic into onion saute.  Simmer about 5 minutes until asparagus is soft.  Add stock. Stir together until the soup is hot and flavors are incorporated in the broth.  Transfer to blender or food processor and puree mixture to desired consistency.  Return to pot and add reserved asparagus. Heat until asparagus is bright green but tender.  Lower heat and add cream.  Stir and serve.  Top with a little salt & crushed black pepper.  Bon appetit!