Growing up on a farm, having fresh-grown asparagus whenever I wanted was something I grew up accustomed to. It’s just how we rolled down on the farm, ya’ll. It has always been one of my favorite vegetables – if not my top favorite. And, fresh asparagus always heralds the arrival of Spring. That, and Bradford pear trees blooming. And irises blooming. And Passover. And Easter. And spring break . . .
I had the highest pleasure of helping host a birthday party a couple weeks ago. As a result, there was a lot of leftover asparagus afterwards. A LOT. It was delicious, perfectly prepared and presented with black and white sesame seeds. The caterer, who happens to be a great friend AND relative suggested making soup with the leftover asparagus. Simple to make and even better to eat, it certainly helped prevent so much great asparagus going to waste.
To make the soup, I happened to have an onion on hand, so I diced up half of it and sauteed in some butter and added a little fresh chopped garlic in a large pot. Once this had sauteed for a short bit, I chopped all the asparagus, sesame seeds and all, in 1-2″ pieces (I set some of the tips aside for serving later) and added to the onion and garlic. I stirred it all up a couple times and once this had time to render, I added about 5 cups of chicken stock and brought to a slow boil, stirring often.
Then I took my handy-dandy hand-held immersion blender and combined everything right there in the pot. Once everything was well blended and smooth, I added some cream and let it simmer awhile longer and that was it! I I really didn’t measure anything out – just eyeballed everything. I served it up with some of the reserved tips and a little more sesame seeds, which gave it a little texture and a slight nutty edge – it came out wonderfully!
Hope everyone is having a great spring and enjoying everything the season has to offer!