Fresh asparagus is available from California, and I bought some at Reams. I have a great memory of being in Switzerland with the Jensens during the asparagus season there, and having asparagus in a variety of ways. There's a lot you can do with asparagus besides just eating it steamed for five minutes with a touch of lime or lemon, or - if you've got nice, fat stalks - roasted (even on the barbecue).
I made soup today and we really enjoyed it.
When cooking asparagus, you must first break off the tough stem ends by bending the stalk. Save and simmer the ends to make a delicious broth. (In traditional Indian and Chinese medicine, the ends are commended for their diuretic properties and used to "strengthen" the reproductive system.)
The tender, edible part is an excellent source of vitamin K, folate, vitamin C and vitamin A, as well as a very good source of a number of other nutrients, including tryptophan, B vitamins, manganese, dietary fiber, phosphorus and potassium. All this comes in a very low-calorie package: there are about 40 calories in a cup of cooked asparagus.
Puree of Asparagus Soup
By MARTHA ROSE SHULMAN/ from the NY Times
For the broth: 1 medium onion, chopped/ 4 garlic cloves, halved/ Green of 1 large leek, cleaned and chopped(optional)/ Salt to taste (1 tsp.)/ 1/4 teaspoon freshly ground pepper/ Trimmed stems from 1 pound asparagus, cut in 1-inch lengths/ 2 quarts water. Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.
For the soup: 1 tablespoon extra virgin olive oil/ 1 leek, white and light green parts only, sliced and cleaned (optional and left over from the broth)/ 1 medium onion, chopped/ 2 garlic cloves, peeled and halved/ 2 medium-size russet potatoes, peeled and diced/ Salt, to taste/ 1 1/2 quarts asparagus broth (you just made this)/ 1 t. of thyme/ 1 pound asparagus, woody ends snapped off (used for the broth), sliced into about 1 inch lengths, plus 12 whole stalks, woody ends snapped off, for the garnish/ 2 teaspoons fresh lemon or lime juice/ Freshly ground pepper/ chopped fresh herbs such as tarragon for garnish (optional)
Heat the oil in a large, heavy soup pot over medium heat, and add the leek, onion and 1/2 teaspoon salt. Cook gently for five minutes, stirring often, until the onion and leek have softened. Add the garlic, stir together for a minute, then add the potatoes, broth, herbs and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the chopped asparagus (not the 12 spears), and simmer 10 minutes. Remove from the heat. Let cool for a while.
Puree the soup with a hand blender or, working in 1-1/2 cup batches, ladle the soup into a blender. Place a towel over the blender, and pull it down tightly to prevent splashing. Blend each batch, then (whether you pureed the soup in the pot or in a blender) put through a medium strainer, pushing it through with the bottom of your ladle or with a spatula (straining the mixture is optional; I didn't do this today). Return to the pot. Heat through, and add the lemon or lime juice and salt and pepper to taste.
Meanwhile, steam the 12 asparagus spears for four minutes, until just tender. Refresh with cold water, then slice about 3/4 inch thick.
Ladle the soup into bowls, garnish each serving with a handful of sliced asparagus, sprinkle with tarragon and serve.
Yield: Serves six
Advance preparation: Soup seems better if make it ahead of time, let it cool and then reheat for the meal. You can make the soup a day ahead and reheat.
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