One of the sure signs that spring is just around the corner is the arrival of fresh asparagus in the market. It is not that asparagus in not available other times of the year, but around the beginning of March the produce displays begin to swell with a plethora of attractively priced, delicate spears. During the winter months in our local markets, asparagus typically runs between $5 and $6 a pound, making it something reserved for a special occasion. But as the days grow warmer, local growers start shipping their produce in abundance, and we are able to afford to feast on the bounty.
Asparagus is actually a member of the lily family, and was found to have been used in Aswan, Egypt about 20,000 years ago as a vegetable, and a diuretic. The Greeks and Romans ate it fresh in season, and dried it for use in the winter months. The Roman Emperor Augustus had the delicate spears transported by his ‘Asparagus Fleet’ to regions high in the Swiss Alps for frozen storage to insure fresh spears for the Feast of Epicurus. It was not until the 1500’s that these tender shoots were given attention by the English and Germans. Asparagus finally made its way to the new world in about 1850.
Today China is the largest producer of commercial asparagus, followed by Mexico and California. Planted in sandy soil about a foot deep, this flower is not harvested until its third year, allowing the root system to fully develop. Once established, asparagus crowns will produce for six to seven weeks each spring, and will have a productive life of about 15 years. Under ideal conditions, a crown can produce a ten inch spear in a 24 hour period. The outdoor temperature determines how quickly the spears will shoot up. Asparagus can also be found growing wild, many times being found in the same places as wild mushrooms and morels.
Our local market has been offering asparagus for .88¢ a pound, which means I get to make a soup!
- 2 pounds fresh asparagus
- 1 large onion, chopped
- 3 tablespoons unsalted butter
- 5 - 6 cups chicken stock, (or vegetable stock)
- ½ cup heavy cream
- ¼ teaspoon fresh lemon juice, or to taste
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Cut tips from about 12 asparagus 1½ inches from top and reserve for garnish. Cut the remaining asparagus into 1/2-inch pieces.
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Cook onion with 2 tablespoons butter in a heavy 4-quart pot over moderately low heat, until translucent. Add asparagus pieces and dash of salt and pepper, sauté about 5 minutes.
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Add 5 cups chicken stock, cover and cook until asparagus until it is very tender, about 20 to 30 minutes.
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While the soup simmers, blanch reserved asparagus tips in lightly salted boiling water until just tender, 3 to 4 minutes, then drain. Shock tips in cold water to stop cooking and preserve color.
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Purée the soup in several small batches with an immersion blender or in a regular blender. Use caution if using a standard blender. Fill the blender no more than half full, and hold the lid on tight using a towel! Hot liquids will expand when blended.
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Strain liquid through a fine mesh sieve to remove any remaining fibers. Return soup to pan over medium heat . Stir in creme, then add more broth to thin soup to desired consistency.
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Bring soup to a boil and whisk in remaining tablespoon butter. Add lemon juice. Season with salt and pepper to taste. Garnish with asparagus tips.
This soup is also delicious as a cold dish!
Wild asparagus is usually discovered after the fern like fronds appear. Hunters mark areas to return to in the spring in hopes of harvesting the fresh spears.