Asparagus Every Which WayFOOD NETWO ● 020
Cream of Asparagus Soup
Sauté 1 chopped onion, 2 minced garlic
cloves and 1 teaspoon fresh thyme in
2 tablespoons butter in a large pot over
medium-high heat until softened, about
5 minutes. Add 2 pounds asparagus
(trimmed and chopped), 1½ cups each
water and chicken broth and a big pinch of
salt. Simmer until tender, 5 to 8 minutes.
Working in batches, puree in a blender.
Return to the pot, whisk in ½ cup crème
fraîche and warm through (do not boil).
Season with salt and pepper. Top with
more crème fraîche and chopped chives.White Bean and Asparagus Salad
Mix one 15-ounce can cannellini beans
(drained and rinsed) with 1 grated garlic
clove, ¼ cup olive oil and 2 tablespoons
tarragon vinegar or white wine vinegar in
a large bowl; let stand 15 minutes. Shave
1 bunch trimmed jumbo asparagus into
ribbons with a vegetable peeler. Add to
the bowl along with 1 tablespoon chopped
tarragon and another 1 teaspoon vinegar;
season with salt and pepper and toss.
Toast 3 tablespoons panko in 1 tablespoon
olive oil in a skillet; sprinkle over the salad.Asparagus Gazpacho
Cook ½ bunch trimmed asparagus in salted boiling water until
bright green, 2 minutes. Drain and rinse under cold water to cool,
then roughly chop. Puree in a blender with 1 chopped small green
bell pepper, ½ chopped large seedless cucumber, ½ jalapeño, 1 garlic
clove, ½ cup fresh basil, 1 cup diced country bread (crusts removed),
¼ cup each water, olive oil and fresh parsley and 2 tablespoons rice
vinegar; thin with water if needed. Season with salt. Chill until cold.
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