Farmers markets are the best places for just-cut, farm to table asparagus. I can’t get enough of it. This simple recipe can be adapted easily for a vegan/vegetarian version. I have frozen it (without the asparagus tips for garnish) and heated it in cooler months. It still tastes wonderful, but chilled is the very best way of enjoying the fresh cut asparagus.
4 c onions chopped
1 stick butter (or vegan option)
64fl.oz chicken stock (or vegetable stock
2 lbs asparagus
1/2 c heavy cream for serving (optional)
1 tsp lemon oil for serving (optional)
salt and pepper to taste
Melt butter (or vegan alternative) in large pot and simmer onions until soft and golden—about 25 minutes, stir often. Add stock and bring to the boil. Trim the tips from the asparagus and reserve, chop the asparagus into ½” pieces and add to the pot. Cover and simmer for 45 minutes. Cool then puree in a blender working in batches. Return to the pot and add asparagus spears and simmer 5-10 minutes till tender. Add salt and pepper and it’s ready to serve hot.
Chill in fridge for 2-3 hours if serving cold. A great serving option is to put into glasses instead of a bowl (leave out the asparagus spears). Sipping a cool refreshing soup is a lovely way to start a meal