Spring brings so many wonderful flavors to our table and my favorite by far is asparagus. It's easy to find at your local grocery store but did you know that its actually a weed that grows in ditches along the road?
When I was growing up in Idaho, I remember driving real slow out in the country. The doors of my sisters van open and our eyes were sharp to spot the flowered weed. We would come home with grocery bags full of it and have big bbqs with sautéed asparagus dipped in lemon mayonaise.
Asparagus season is upon us and this recipe is a great way to use up the bunches in your fridge. It will also give you a good reason to use your immersion blender, I am always looking for ways to use that handy tool.
Ingredients:
- 1 1/2 lbs Asparagus (two big hand fulls)
- 1 medium carrot
- 1 bell pepper, I used yellow.
- 1 small onion, use whatever color you have.
- 1 stalk celery
- 2 cups chicken or veggie stock. I used home-made because its FREE, for the recipe check Free Stock
- 3/4 cup heavy cream
- salt, pepper
- croutons and asparagus tops for garnish.
Directions:
Coarsely chop all veggies and add to stock in a sauce pan, bring to boil then turn down to a simmer. Let simmer for 10 minutes or until veggies are tender but still vibrant in color. Blend with immersion blender or by adding veggies to blender or food processor until its pureed. Add your cream and adjust seasonings. Serve with croutons, asparagus and a dollop of cream. Enjoy within 5 days or freeze.
