So if growers usually discard shoestring asparagus, how is one to get them? Let's have a recipe with ingredients one can actually obtain!
Asparagus Soup
Photo: James Baigrie
SERVES 4 – 6
Asparagus growers usually discard the skinny shoestring asparagus spears, but they are perfect for this preparation.
2 lbs. fresh shoestring asparagus
4 cups Chicken Stock
4 tbsp. butter
4 tbsp. flour
2 cups milk
Salt and freshly ground black pepper
1. Prepare asparagus by holding bottom half of each spear with both hands and gently bending it until it snaps where it naturally breaks, separating tough fibrous end from tender part (see Prepping Asparagus). Discard ends. Drain and cut into pieces.
2. Put asparagus and chicken stock into a medium pot and bring to a boil over high heat. Reduce heat to medium and simmer until very soft, 10–15 minutes. Set aside 2 cups of the broth. Working in batches, purée asparagus and remaining broth in the bowl of a food processor or jar of a blender, then return to pot and set aside.
3. Melt butter in a medium-heavy saucepan over low heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Whisk in reserved warm broth. Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes. Transfer to pot with asparagus purée. Bring to a simmer over medium heat, stirring often. Add milk and return soup to a simmer. Season to taste with salt and pepper.
Ratings & Reviews (4)
I'M GOING TO TRY THIS RECIPE USING THE "DISCARDED" END PIECES OF WHICH I HAVE SOME FROZEN (HATE TO THROW OUT). WILL CUT INTO SMALLER PIECES AND SIMMER TWICE AS LONG AS CALLED FOR. WILL SUBMIT REVIEW NEXT WEEK.
You can often get shoestring asparagus at farmer's markets but the recipe works just as well with regular asparagus. Very tasty. I added sweet corn and use a bit spread on toast with prosciutto as a snack as well.
This recipe gets four stars just for demonstrating a way to use shoestring asparagus. To the contributor who whined (rather atrociously) about posting recipes for foods that were "unavailable": our local grocery stores (Ralphs, Vons) often carry shoestring asparagus vs the larger, fatter kind we prefer. In fact, we had always considered shoestring asparagus utter "garbage"...until I saw this recipe in my latest Saveur e-newsletter. Shoestrings are frequently on special and now I know what to do with them! So, when the larger stalks can't be had, we can now make use of the shoestrings in a delicious soup. Sounds like a terrific way to brighten a chilly, drizzly spring day!
Asparagus Soup
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