Saturday, January 16, 2010
Asparagus, half an onion, and a shallot I need to use up, garlic, cream, butter and lemon.
My new favorite toy! Whack, whack, whack. Diced. Whack, whack, whack, whack, whack. Minced. Super easy to clean too.
Soften onion and shallot in lots of butter.
Chop off and throw away woody ends of stalks. Cut off tips and set aside. Cut the rest up into big pieces.
Add stalks to onion, and saute for a few minutes.
Then add the garlic.
Then add some stock and simmer for a good 20 minutes. Until asparagus is soft.
Blanch the asparagus tips briefly...
Then drain and douse with cold water.
Puree the asparagus stalks, onion and stock.
Then add a couple of big squeezes of lemon and just a bit of cream. Really. Just a little bit.
And then a little butter. Taste and season. Lots of black pepper is good.
Garnish with asparagus tips and a cleverly carved bit of red pepper. Done. (Barely cream of) asparagus soup. Lunch!