Asparagus season holds a special place in our heart as it’s the first crop to pop up on our farm. A sign that another season, when ground to table eating requires very few steps, is right in front of us.
Asparagus is also a favorite because although it’s a very quick season comparatively, it’s even quicker to prepare and enjoy. Easy to roast, saute, grill, steam, use in place of peppers in your favorite recipes, or with a couple additional steps – create summery soups.
We tried a few different variations of these soups including a roasted version with ginger and pear which was also extremely good, but the bite of lime and cilantro is something I endlessly crave so it edged out the other versions by a hair. If you have the taste buds that make cilantro tastes like soap, basil would be a good alternative.
- 1 lb fresh asparagus
- 3 sliced scallions (onions would work)
- 2 cups stock (any flavor – I didn’t have any stock so mixed an extra packet of shrimp ramen seasoning with 2 cups of water)
- Milk or heavy cream
- Cut asparagus into inch pieces cutting tops a little longer and removing woody section from the very bottom. If you have a mixture to thick and thin asparagus, try cutting the thick asparagus into smaller pieces to even out the cooking time.
- Add to heated pan with butter and garlic.
- Slice green onions and cilantro, add to pan reserving some for garnish.
- Cook until tender then add half the stock.
- Heat through, remove some asparagus pieces then blend using your preferred method (immersion blender, regular blender, food processor, etc).
- Add more stock and milk to get desired thickness/color.
- Salt and squeeze lime to taste. Be cautious not to over-salt, flavors will continue to develop in the fridge and more salt can be added before serving.
- Serve warm or chilled.
- Garnish with asparagus, cilantro, green onions, and a wedge of lime.