source: adapted from marthastewart.com
coarse sea salt
freshly ground pepper
2 lbs. asparagus, trimmed and cut into 1" pieces (reserve trimmings and 20 tips)
2 T. olive oil, plus more for drizzling
1/2 large shallot, sliced crosswise, plus 1/2 large shallot
1/2 clove garlic, finely chopped, plus 1/2 clove garlic
1 medium Yukon gold potato (about 8 oz.), peeled and diced (about 1 c.)
Bring 6 c. water to boil in medium saucepan; season with 2 t. sea salt.
Add asparagus tips and blanch until bright green and just tender, about 2-3 minutes.
Transfer to an ice bath with a slotted spoon; reserve for topping.
Add asparagus trimmings, 1/2 shallot and 1/2 glove to same pot and return to boil; reduce heat and simmer 20-25 minutes.
In another saucepan, heat olive oil over medium heat.
Add sliced shallot and chopped garlic and cook until softened, but not browned, about 5 minutes.
Stir in potato and enough asparagus stock to cover vegetables (about 1 c.), and simmer until potato is tender, about 10-12 minutes.
Strain remaining asparagus stock directly into saucepan with potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes.
Remove from heat and let cool slightly.
Puree in blender until completely smooth; remove 1 c. and reserve.
Slowly stir in cream; season to tase with salt and pepper.
Thin with reserved liquid as needed.
Serve hot or chilled, topped with asparagus tips and a drizzle of oil.
Note: I always make asparagus stock from the woody ends of my asparagus and keep it in the freezer to use anytime a recipe calls for vegetable stock. This recipe will motivate you to get into that habit!
coarse sea salt
freshly ground pepper
2 lbs. asparagus, trimmed and cut into 1" pieces (reserve trimmings and 20 tips)
2 T. olive oil, plus more for drizzling
1/2 large shallot, sliced crosswise, plus 1/2 large shallot
1/2 clove garlic, finely chopped, plus 1/2 clove garlic
1 medium Yukon gold potato (about 8 oz.), peeled and diced (about 1 c.)
Bring 6 c. water to boil in medium saucepan; season with 2 t. sea salt.
Add asparagus tips and blanch until bright green and just tender, about 2-3 minutes.
Transfer to an ice bath with a slotted spoon; reserve for topping.
Add asparagus trimmings, 1/2 shallot and 1/2 glove to same pot and return to boil; reduce heat and simmer 20-25 minutes.
In another saucepan, heat olive oil over medium heat.
Add sliced shallot and chopped garlic and cook until softened, but not browned, about 5 minutes.
Stir in potato and enough asparagus stock to cover vegetables (about 1 c.), and simmer until potato is tender, about 10-12 minutes.
Strain remaining asparagus stock directly into saucepan with potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes.
Remove from heat and let cool slightly.
Puree in blender until completely smooth; remove 1 c. and reserve.
Slowly stir in cream; season to tase with salt and pepper.
Thin with reserved liquid as needed.
Serve hot or chilled, topped with asparagus tips and a drizzle of oil.
Note: I always make asparagus stock from the woody ends of my asparagus and keep it in the freezer to use anytime a recipe calls for vegetable stock. This recipe will motivate you to get into that habit!
