Asparagus!!!!!

I am rich today with green-backs of a different kind.

Our asparagus patch has gone ballistic!!

After my first shock of seeing the asparagus grown to lofty heights (not really a good sign because the stems get too tough), I became rather giddy with  thoughts of all the dishes that I can make with this early spring vegetable that we both love.

Having an asparagus patch is a wise investment because it is a perennial vegetable that does not require a lot of fuss to grow.

Our patch is about 15 years old now, and still going strong. In fact, this is probably the best crop in years.

The picture shows the spears from today's picking. What you don't see are a ton of stems ranging in length from 10 - 18"!!!! ....the result of not checking the patch daily because, believe me, once asparagus pops up from the ground it grows FAST.

For the best, most tender spears, hold the plant in both hands and bend it. It will snap at the right spot that separates tender from tough. But never fear, those stems can be used, too.

The tender spears do not require much cooking. I steam them; sometimes in the microwave but usually in a steamer over boiling water. A bit of salt and butter makes an excellent side dish.

If I am using stems that aren't too  tough, I put them in the steamer first for a few minutes, then add the spears.

In pondering what to do with those long stems, some of which are fairly tough (but not woody), I decided to peel the outer layer, steam them, then puree them with the water from the steamer. This I will freeze and use in cream soups.

The recipe included from Epicurious is close to how I make cream of asparagus soup. I usually use plain old milk instead of the heavy cream, and seldom add onion. If I did add onion, it would be new green onions or chives for a milder flavor.

In fact, since I have a boatload of chives, I think that I will add them to the concoction I am making for the freezer.

Asparagus season is really short, but there are many ways to enjoy this wonderful veggie that we never tire of eating it.  I also put raw spears on a veggie tray with dip.

Marcheta * ummmUMMMUMMMM!!!

Cream of Asparagus Soup

from Epicurious

http://www.epicurious.com/recipes/food/views/Cream-of-Asparagus-Soup-Creme-Dasperges-104746

Cream Of Asparagus Soup (Crème D'asperges)Gourmet | March 2001

(photo by: Romulo Yanes) Yield: Makes 4 servings Active Time: 20 min  Total Time: 50 min 2 pounds green asparagus 1 large onion, chopped 3 tablespoons unsalted butter 5 to 6 cups chicken broth 1/2 cup crème fraîche or heavy cream 1/4 teaspoon fresh lemon juice, or to taste     Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces. Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter. Add lemon juice and garnish with asparagus tips. Cooks' note: ·Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.

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