ASPARAGUS
AND GARLIC SOUP
Asparagus is a perennial, so once planted, it will return annually for harvest. It takes several seasons before the asparagus is mature enough to harvest, but after those first few years, it will continue to grow in the same place in the garden for 15 to 20 years. The spears can grow in several different colors — green, white or purple. Once harvested, the asparagus should be thoroughly rinsed and can be stored in the refrigerator for up to three days. Make sure to cut off the woody bottoms from the spears to remove
any bitterness.
Ingredients:
1 tablespoon olive oil
1 shallot, diced
Method:
1. In a large soup pot over medium heat, warm oil until hot and shimmery. Add shallots and asparagus and sauté until golden brown, about 3–4 minutes. Remove 10–12 asparagus tips and reserve for garnish. In the pan, add garlic, tarragon and dill and sauté until fragrant, about 1–2 minutes. Stir in broth, beans, lemon juice and salt and bring to a boil. Reduce heat to a simmer until asparagus is tender, about 10–12 minutes.
2. Transfer the mixture in batches to a blender, leave the top vented and blend on high speed until completely smooth.
3. Garnish each soup bowl with a drizzle of olive oil, asparagus tips, pickled onions, dill and tarragon.
1 bunch asparagus, ends trimmed, cut into 1½-inch pieces
2 garlic cloves, minced
2 tablespoons minced fresh tarragon, stems removed
1 tablespoon minced fresh dill, stems removed
4 cups vegetable broth
1 can white beans (15 ounces), drained and rinsed
1 tablespoon lemon juice
½ teaspoon kosher salt
Garnish:
1–2 tablespoons olive oil
10–12 asparagus tips
2 tablespoons pickled onion slices
2 tablespoons chopped fresh dill, stems removed
2 tablespoons chopped fresh tarragon, stems removed