Creamy Asparagus Soup
This soup can be enjoyed warm or cold; it's quick and easy and the perfect starter to a spring meal.

Ingredients
2 1/2 lbs Bristol quality asparagus spears
1 cup chicken broth
3 tablespoons unsalted butter
2 tablespoons flour
2 cups half & half
1 teaspoon Kosher salt
1/4 teaspoon white pepper

Method
1. Rinse asparagus well, trimming the stalks or removing the tough part with a vegetable peeler. Once clean, cut into 1 inch pieces and simmer in chicken broth until tender, covered for about 10 minutes. Once cooked, let cool slightly.
2. Puree the tender asparagus and chicken broth in a blender or food processor, blending a small amount at a time. 3. In a saucepan, melt butter, stir in flour and cook until bubbly. Add cream slowly and stir until smooth. Stir in asparagus puree and continue to cook, stirring occasionally, until hot. Add salt and pepper.

Serve warm, or cover and refrigerate for several hours to enjoy this simple soup chilled.

Asparagus with Gribiche Sauce
Quickly cooking asparagus over high heat gives it a smoky, deep flavor. Top it with Salsa Gribiche, an easy combination of eggs, dijon, herbs, olive oil and capers. Simple and divine.

Ingredients
For the sauce:
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 hard boiled egg, finely chopped
1 teaspoon capers
1/2 tablespoon chopped Italian parsley
1/2 tablespoon fresh chopped tarragon
salt and pepper to taste
For the asparagus:
1 bunch Bristol quality asparagus
2 tablespoons olive oil

Method
1. Whisk olive oil, vinegar and Dijon mustard together. Once blended, add chopped egg, capers and herbs and season with salt and pepper to taste.
2. Heat olive oil in a large saute pan until very hot, until almost smoking. Place asparagus in hot oil and cook until slightly charred. Top with ribiche sauce and serve immediately.

Back to Recipe Archives