CSA | All Things Asparagus


Spring is officially here and with it, our first CSA share. As in years past, I plan to document how we use our produce each week. I'm finding that paging back through these old posts is immensely helpful in reminding me what our favorite dishes were, as well as those that don't need to be repeated. Slowly, season by season, we're building a repertoire of  meals that we love and that we return to each year, like old friends.

In our first box: Spinach, Asparagus, Shallots, Chives, Radishes, two heads of Red Lettuce, and one head of Green Lettuce.

For us, this was two nights-worth of food. The lettuce, radishes, and chives have gone into salads. The spinach, along with some feta, into a quiche. The asparagus, shallots and some more of the chives were blended into a soup.


With what we got in our share plus what we harvested from our own garden, we are very focused on asparagus right now. We've found that we've gotten a little picky with it, really only enjoying the thinnest and most tender of spears to eat just barely steamed. Those thick monster stems, we prefer to cook and blend into soups or dips. This week's share was transformed into a cream of asparagus soup and served with a simple lettuce salad. Spring.

Cream of Asparagus Soup

Ingredients

3 small shallots, minced
3 cloves garlic, minced
1/2 C. chopped carrot
1/2 C. chopped celery
1 3/4 lb. asparagus, chopped with 8-10 tips reserved
4 1/2 C. chicken stock
1/2 C. heavy cream
salt, pepper
2 tsp. red wine vinegar
freshly snipped chives and freshly grated Parmesan cheese for garnish

1. Heat 2 TBS. fat of your choice (we use bacon grease) in a soup pot over medium heat. Chopping as you go, add (in this order) onion, garlic, carrot, celery, asparagus and saute for 5 minutes or so.
2. Season with salt and pepper, then add chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, until all veggies are soft.
3. Meanwhile, steam the reserved asparagus tips until just tender, about 3 minutes.
4. Remove soup from heat and blend (with an immersion blender or in batches in a regular blender) well. Return to pan. Stir in cream and vinegar. Taste and adjust seasoning if necessary.
5. Serve topped with reserved asparagus tips, freshly snipped chives, a crack of black pepper, and a shaving of Parmesan cheese.

3 comments:

  1. woohoo! i loved lasts years CSA posts. you make such amazing meals. i am going to have to try that soup. thank you thank you!

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  2. yum yum! lovely and inspiring images - i am sure the food was equally as lovely and delish :)

    hurrah for csa schemes!

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  3. I do that too! Although, I must admit, this year I have not been good about it at all. But I do find that my old posts are helpful in finding recipes we are sure to enjoy. Our csa season is coming to an end though. I live in South Florida.

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