April 26, 2010
Sherri Meyer, MG Registered Dietitian

Officially, the first day of spring is March 20th, but for me, spring has not “sprung” until asparagus makes its first appearance at the farmer’s market. Nothing beats fresh local asparagus, especially when the grocery store’s version is from Peru. As with most vegetables, I try not to consume asparagus until it is officially in season in Virginia (of course, there are occasional exceptions). But if you have ever had freshly picked asparagus, it is well worth the wait.

Currently, I am in full asparagus overload with the “after-effects” to boot. Scientifically speaking, that distinctive smell after eating asparagus is caused by the breakdown of certain asparagus chemicals to various sulfur -containing degradation byproducts, including thiols, thioesters, and ammonia.  So, do not be alarmed the next time you eat asparagus! Those same pesky chemicals can also make asparagus difficult to pair with wine, however, I recommend a Riesling or Sauvignon Blanc to go with.

Springtime Asparagus Soup

Serves 4 to 6

• 1 1/2 pound asparagus
• 1 large leek, white parts plus an inch of the green, chopped
• 6 quarts vegetable stock
• 1 tbsp olive oil
• 1 small onion, chopped
• Salt and pepper, to taste
• Lemon juice, to taste
  

1. Slice the asparagus into 3 parts, ends, middles & tips. Chop the middles and set the tips aside. Use the asparagus ends & leeks roots & greens in the stock (if making your own stock).

2. Heat the oil in a soup pot. Add the leek, onion, and sauté over medium heat for about 8 minutes, until the onion is lightly colored. Add 1-cup stock & stew for 10 to 12 minutes. Add the chopped asparagus & remaining stock and simmer, partially covered for 12 to 15 minutes. Cool briefly, then puree & pass through a food mill to get rid of any fibers (I just use a mesh strainer or you can skip this step). Taste the soup for salt; add a few drops of lemon juice to bring up the flavors and season with pepper. Return to the pot to keep warm.
 
3. Meanwhile, drop the asparagus tips into boiling salted water and cool until tender, about 2-4 minutes, then add to the finished soup.  

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