Asparagus soup and a little more !

Chef Paul Rankin, remember him from 'Ready, Steady, Cook' says, "make the most of the short asparagus season with this simple yet delicious soup." ... well that's a good idea isn't it!

Ingredients:
Serves Four
2 tbsp olive oil
1 onion, finely chopped
400g/14oz asparagus, finely chopped
500ml/18fl oz hot chicken stock (vegetarians may substitute vegetable stock)
salt and freshly ground black pepper
4 tbsp double (heavy) cream

Method:
1. Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened.
2. Add the asparagus and cook for another two minutes.
3. Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through.
4. Add the cream and blend with a hand blender until smooth.

Recipe from here http://www.bbc.co.uk/food/recipes/asparagussoup_83241

More information about Asparagus:
Buyer's guide:
Asparagus is best when grown and picked fresh. Regardless of whether you’re buying thin 'sprue' asparagus or extra-large 'jumbo' spears, always choose stems that are firm and lush, rather than dry and wrinkly. Avoid any stems that are dis-coloured, scarred or turning slimy at the tips. If you're using whole spears, then make sure the buds are tightly furled. If you're making soup, though, you could also use the cheaper, loose-tipped spears you sometimes find on market stalls.

The less time it takes to get asparagus from the field to the plate, the better it will taste because the sugars in the plant start to turn to starch once it's picked. British-grown asparagus takes about 24 hours to get from plant to supermarket shelf, but it's worth checking the sell-by dates and visiting PYO farms for the freshest specimens you can find. Asparagus from outside the UK will spend longer in transport.

Preparation:
Despite what you may have read or heard, it's not necessary to buy an asparagus steamer, nor to bind the asparagus into a bundle and cook it upright in a pan. For the best results, wash the stems thoroughly in a sink full of cold water. Then trim the stalks and, if the lower part of the stem seems tough when sliced and eaten raw, lightly peel the bottom third of the stem. Drop loose spears into a pan of boiling water and cook until just tender. The cooking time varies according to the thickness of the stems, but ranges between 3-5 minutes. Once it's cooked, drain and pat dry on kitchen paper. If you're serving it cold, you'll get the best flavour if, rather than cooling under the cold tap, you spread the hot asparagus out to cool on some kitchen paper.

Fresh, tender asparagus can be served raw:
Use a vegetable peeler to cut thin shavings into a salad and dressing it with a lemon vinaigrette, or serve it whole with aioli for dipping. White asparagus is particularly good raw.

This information above taken from BBC - Food

From soups to quiches, however you choose to eat your asparagus, I hope you may enjoy some soon.

All the best Jan

The first to market here is usually from Shropshire or thereabouts, followed by Norfolk, then the farm up the road. It does really make a difference how far it has travelled (probably how long it has been since it was picked).

I boil it briefly then slather it with butter, but I expect the BBC weren't allowed to write that.

Looking out of the window it sure looks very breezy today ... could be asparagus soup for lunch, without the bread pictured in the post above!

But I must share this recipe idea too - sounds good to me

Cheese and asparagus soufflé

Ingredients
Serves 1 to 2
75ml/2½fl oz double cream
3 asparagus spears, finely chopped
2 tbsp chopped fresh chives
salt and freshly ground black pepper
100g/3½oz Double Gloucester cheese, grated
3 free-range eggs, separated
butter, for greasing
flour, for dusting

Method
Preheat the oven to 200C/400F/Gas 6.
Place the double cream into a small saucepan and bring to the boil. Add the asparagus spears and chives, season with salt and freshly ground black pepper and cook for 1-2 minutes. Add the grated cheese and stir until melted. Remove from the heat and leave to cool slightly.
Add two of the egg yolks to the mixture and beat well (the third egg yolk can be used in another dish).
Place the egg whites into a large, clean bowl and whisk until stiff peaks form when the whisk is removed. Gently fold the egg whites into the cheese mixture.
Grease a small ovenproof pan with butter, dust with plain flour and shake out the excess. Spoon the soufflé mixture into the pan, then transfer to the oven and bake for 6-8 minutes, or until risen and golden-brown.
Serve immediately in the pan or turned out onto a plate.

Original recipe from here
http://www.bbc.co.uk/food/recipes/cheeseandasparagusso_86251

All the best Jan