If you have the chanceâŚa recipe for that gorgeous looking asparagus soup, please Thank you!
This was at the restaurant across the street, and it didnât seem to reinvent the wheel âalthough it was heavier on the cream than I would prefer & a lil low on the Spargel flavah.
I also donât âdoâ recipes, so please donât expect any measurements. Generally, you boil the asparagus peels (white asparagus has a much tougher, chewier outer layer that needs to be removed) in water to extract the flavor. You can use chicken broth, too, for extra umami⌠but you shouldnât have to.
Remove the peels, filter the water through a sieve/paper towel to get the groady foamy stuff out. Now sweat some onion in butter, salt, maybe a splash of Mosel Riesling or GrĂźner Veltliner, then the asparagus broth. Add sliced asparagus â 2 inch pieces or coins, whatever floots yer boot and simmer to cook through. Add a splash of heavy cream, lots of freshly ground black pepper, and chopped parsley.
Hope this helps. Otherwise, youâll just have to come to Germany during Spargelsaison and eat your way through all the asparagus dishes 
Nice, thank you! I will experiment.
Thatâs the spirit! Wishing you fun & tasty experimentation 
I love it when the sauce or sauces go with everything on the plate and the hard roll on the table or the baguette in the basket.
The last asparagus soup I had was from a Knorr mix. It wasnât too bad. Before that, I had a beautiful bowl at the asparagus festival in California in the early 90âs. Bad deal. Iâm ready for another try. 
Abundance.
Thatâs just cruel.
Sorry 
The other night I made a piccata with very thin pork chops and some Noilly Prat which I cannot abide in a martini but like in piccata. I steamed a bunch of very thin asparagus and mopped the tips in the piccata sauce, an excellent combination. Scarpetta as a concept does not need to be limited to red sauce and bread!
Me neither, too assertive, I also used it to cook with.
Speaking of dry vermouth, one way I like to cook asparagus is to lie it flat lengthwise in a skillet (in as close to a single layer as possible) and add a sprinkle of salt and enough vermouth to pool in the bottom of the pan â say 1/3 cup for a bunch of asparagus laid in a 10-inch skillet â cover it, and cook over a medium-high heat until the liquid is almost gone, at which point the asparagus should be nicely cooked. This method works perfectly well with water, but the vermouth imparts a nice flavor as itâs absorbed.
Boy, that looks good! Ah, well, at least our local green crop is finally in, so I donât have to mope too much.
In case anyone is looking for ideas (both article and comments):
I roasted it. Once. Meh.
I think steaming likely brings out most of the flavor. Iâll have to see if our pad has the hardware to make this happen next time
Roasting is definitely among my favorite ways to cook (green) asparagus. Steamed is fine, if itâs not overdone.
Oh, sorry. My mind was still with white asparagus.
Greenâs fine any way for me.
I peeled a s-load of asparagus (green) last week and saved the peels for a later use, like soup!!
Thank you for the rec!
