Asparagus season is coming! In my area it is already here due to our unusually warm winter. When it is in season typically that means larger stock and lower prices. I was at Trader Joes today and organic asparagus was on sale for 1.99 lb, since my theme this weekend is healthy, easy and affordable recipes I was inspired to share this super simple recipe with all of you..
You will need:
2 lbs asparagus
4 cups organic low sodium chicken stock or broth – I like Trader Joe’s variety ($1.99)
1 or 2 garlic cloves (depending on how much you like garlic)
1 cup diced onion
1/2 cup diced leek (white parts only)
2 and 1/2 tablespoons butter
salt and pepper (roughly 1/4 to 1/2 teaspoon each)
(optional ingredient) 2 to 4 tbs organic Greek yogurt
Pour all 4 cups of chicken stock into a medium sized pot, cover and turn on to medium high heat and wait until stock reaches a simmer. In the meantime snap off or cut the woody ends of each asparagus spear (usually around 1 inch from the bottom) and place tips and ends into two separate piles.
Once stock reaches a simmer, add all of the thick ends to the pot and reduce to a simmer. Let simmer for 15 minutes in order to leech all flavor from the asparagus into the stock. While asparagus ends are simmering place butter into a extra large sauce pan and turn on to medium heat. Melt butter until it starts to foam, add onion and leeks and cook until tender (2 to 3 min.) Add garlic and cook another 1 to 2 minutes. Chop asparagus spears into 1 inch pieces and add to the pan, cook for another 2 to 3 minutes. Remove a few of the fancy asparagus tips at this point and set aside if you would like to use them for presentation when served (as pictured)
Scoop asparagus ends out of the stock and discard. Pour the asparagus infused stock into the sauce pan and simmer for about 10 minutes or until all asparagus pieces are very tender. Add sat and pepper.
Once asparagus is tender, use an emersion blender or food processor to blend until smooth. Taste and add salt or pepper if needed. If desired add 2 to 4 tbs of plain Greek yogurt to your warm soup and mix in very thoroughly for a creamier version. Yummmm!
Serve with a grilled Havarti , tomato and prosciutto sandwich for a fancy kick.