What's In Season: Asparagus
ASPARAGUS SOUP WITH SOUR CREAM LEMON SAUCE
BY CHEF DEBBIE SHAVAR, BUTTERCUP GRILL & BAR
3 lbs. asparagus, tough ends removed and discarded
2 T. olive oil
1 onion, coarsely chopped
6 cups chicken broth
2 T. lemon juice
Salt & pepper to taste
1/2 cup sour cream
Fresh herbs for garnish
Directions: Cut or break off tough ends of asparagus spears. Slice top inch off asparagus tips, then slice diagonally into thin slivers. Reserve. Cut remaining stalks into 1 inch lengths.
Heat olive oil in a pot,
add onion. Cook until translucent. Add cut asparagus stalks and chicken
broth. Bring to a boil over high heat. Reduce to a simmer and cook until tender.
Cool soup for 15 minutes, then carefully process in a blender. (Fill only 1/3 of the way up, heat causes soup to expand.) Transfer to a pot
and add 1 T. of lemon juice. Season with salt and pepper. If soup is too thick,
add broth to thin. Add asparagus tips to the pot and simmer 3-5 minutes. Ladle into bowls and drizzle with lemon sour
Sour Cream Lemon Sauce: Mix sour cream and remaining 1 T. of lemon in a small bowl. Season with salt and pepper and thin with 1- 2 T. of water.
ASPARAGUS CHICKEN STIR FRY
BY WC DOWNTOWN FARMERS’ MARKET
1.5 lb. boneless chicken thighs or breast, cut into bite-size pieces.
½ cup vegetable or chicken broth
2 Tbsp. soy sauce
1 tsp. cornstarch
1 Tbsp. light oil
½ tsp. grated ginger
5 green onions, sliced
1 basket of cherry tomatoes, about 2 cups
Directions: Prepare sauce: combine broth, soy sauce, and cornstarch; set aside. Heat oil in a large skillet over med-high heat. Add chicken and stir-fry until cooked completely. Remove chicken from skillet, reserving hot pan. Add ginger to the pan and cook for 15 seconds, add asparagus and onions. Sauté until crisp-tender and bright green, about five minutes. Add chicken and sauce to pan. Cook until thickened. Add tomatoes, serve with rice.
ASPARAGUS AND GOAT CHEESE QUESADILLA
2 Tbsp. extra virgin olive oil, divided
4 oz. fresh asparagus, cut into 1 1/2 inch pieces
½ tsp. chopped fresh garlic
Salt and pepper to taste
2 (6-inch) corn or flour tortillas
4 oz. herbed goat cheese
1/4 cup chopped green onions
Directions: Heat 1 tablespoon olive oil in a skillet over medium-low heat, add asparagus and cook about 2 minutes. Add chopped garlic, stirring occasionally, until asparagus is tender and lightly browned. Season with salt and pepper, and remove from heat. Spread one side of each tortilla with 1/2 of goat cheese. Place 1/2 asparagus and 1/2 green onions on each tortilla, and fold in half to form quesadillas. Brush outsides with remaining oil. Place quesadillas in a skillet over medium-low heat, and cook until lightly browned. Cut in half to serve.