Orchard Talk

While selling our first of 2010 asparagus crop Norma and I decided that after cutting the asparagus to the right size for canning in her jars that the ends were so tender she would have to make soup! Here is my favorite!
Asparagus Soup
(Wolfgang Puck)

~2 lbs. Fresh asparagus cleaned and cut into 1” pieces
~4 C. chicken stock (or broth)
~1 sm. White onion, peeled and cut into chunks
~Salt and pepper
~1 pinch sugar
~1 c. heavy cream
~4 T. butter

Sauté onion in butter 1 minute. Add stock and asparagus, cover and cook just until tender, not mushy. Put portions into a blender with cream and blend until smooth. Adjust seasonings to taste.

Tags: asparagus, recipe

Asparagus is in and great! Try these recipes

Sweet & Sour Asparagus

1/2 C. sugar
1/4 C. wine vinegar
3 whole cloves
1 cinnamon stick
1/2 tsp celery seed
1/2 tsp salt
1 15oz can asparagus spears drained OR 1 lb fresh asparagus spears cooked until tender

Combine first 6 ingredients with 1/4 C. water in saucepan. Bring to boil-stir until sugar dissolves. Pour over asparagus: cool covered in refrigerator 6 to 24 hours. Garnish with hard boiled eggs.

Asparagus and Mushroom Quiche

1 Box Pillsbury pie crust
About 12 spears of asparagus; boil to cook until soft

1 large vidalia onion and a good hand full of any kind of mushroom
Saute onions and mushrooms in butter until soft
Add 2 packet splenda for sweetness

Spray bottom of pie pan with PAM. Line with pie crust. Add a layer of asparagus. Add mushroom and onions. Add a layer of white American cheese. I also added colby jack in small pieces. Add about 10 eggs (beaten). Add salt to taste and add to pie. Bake for about 1 hour- check often.
ENJOY! Betsy

Tags: asparagus, Recipes