Spring in New England is one of my favorite seasons. Flowers begin to bloom and the cool, crisp morning air rejuvenates, both inside and out. When fresh vegetables start popping up from the ground, asparagus is one of the first I grab. I’m lucky enough to live near some amazing farms like Four Town Farm, who grow some of the best asparagus around. It’s perfect roasted, grilled or blanched, and when paired with eggs of any sort, is a perfect match. Here are a few of my favorite ways to enjoy this delicious Spring vegetable staple:
– asparagus pesto: an updated version of a traditional pesto, perfect over pasta or eggs;
– frisee salad with lemon vinaigrette: a bright, fresh salad with asparagus, green beans, radishes and drizzled with a lemon vinaigrette;
– spring tabbouleh: a portable, lunchbox favorite, made here with asparagus, hard-boiled eggs and crumbled feta.
And for those cooler Spring days, I love this simple soup:
roasted asparagus soup
1 bunch asparagus, rinsed and trimmed
1/2 small onion, thinly sliced
1 tablespoon extra virgin olive oil, plus extra for drizzling
Salt, to taste
Freshly ground black pepper
1 1/2 – 2 cups low-sodium vegetable stock
Freshly grated Parmigiano-Reggiano
1. Preheat oven to 425°F.
2. Place asparagus and onion on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and gently toss to combine. Roast for 20-30 minutes (depending on thickness of asparagus), until lightly browned. Transfer vegetables to a blender and add 1 1/2 cups stock and purée until smooth (add in more stock if necessary to process mixture). Pour soup back into saucepan to reheat. Add more stock, if needed, to reach consistency you prefer.
3. Ladle soup into a serving bowl and top with some freshly grated Parmigiano-Reggiano and a drizzle of olive oil. Serve warm.
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