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Although it’s still snowy in some parts of the country, spring has decidedly sprung in other areas…Which means that asparagus is no longer ridiculously expensive. Whether or not you’re a vegetarian, these recipes are fantastic ways to take advantage of this super awesomely delicious veggie.
A much-loved family recipe fondly known as “Summer Shit” is equally as tasty in the springtime, and despite the name is one of those dishes that looks all fancy but is really quite simple to make. Even simpler is this 4-ingredient cream of asparagus soup, which can be prepared in just minutes and served hot or cold. And the roasted asparagus is a deliciously savory alternative to boiling or steaming.
Happy spring and bon apetit!
SIMPLE CREAM OF ASPARAGUS SOUP
- 1 lb asparagus
- 1 large Vidalia or sweet yellow onion
- Tbsp. butter
- 2 cans evaporated milk
- salt and pepper to taste
Cut asparagus into 1” pieces and boil or steam until tender. Drain and set aside. Coarsely chop onions and sauté in butter over medium low heat until translucent and lightly carmelized. Put asparagus into blender, add 1 can of evaporated milk, and puree until thoroughly blended. Set aside. Put onion into blender with second can of evaporated milk and puree until blended. Add asparagus and milk mixture to blender and mix together with onion and milk mixture (in batches, if necessary due to blender size) to desired consistency. This soup can be served hot or cold, and is even better after the flavors blend overnight.
EASY ROASTED ASPARAGUS
- 1 lb asparagus
- 1/3 cup freshly grated parmesan cheese (or to taste)
- ½ lemon or lime
- Olive oil to taste
Preheat oven to 400 degrees. Place asparagus on a foil-lined baking sheet and drizzle with olive oil, tossing gently so all pieces are covered. Bake in 400 degree oven for 20 minutes. Remove from oven and top asparagus with parmesan cheese. Return to oven and continue to cook for 5-10 minutes, until asparagus is tender but still slightly crisp and cheese is melted and slightly browned. Add lemon or lime juice to taste.
SUMMER SHIT aka asparagus and eggs on toast topped with cream sauce
- 1 lb fresh asparagus
- 4 eggs
- 4 slices of bread – we like white bread with this dish
- 2 cups milk
- 6 tbsp flour
- 4 tbsp butter
- Salt, pepper, and paprika to taste
Chop asparagus into 1” pieces and boil or steam to desired tenderness, and set aside. Hard boil eggs and chop into small pieces.
White Sauce (adapted from Julia Child’s recipe)
Melt the butter over medium heat in a saucepan. Blend in the flour, and cook slowly, stirring, until the butter and flour blend together for 2 minutes without coloring (this is now a “white roux.”) Increase the heat to medium-high and slowly add 1/2 cup of milk, whisking constantly. When the sauce begins to thicken, add more milk and whisk constantly. Repeat until all milk has been added.
As soon as white sauce is ready, prepare individual servings by putting asparagus and chopped hard boiled egg on top of lightly toasted bread. Pour white sauce over each serving and enjoy.