The wet market has super fresh asparagus right now. The last couple of times I went for asparagus my vegetable lady offered them to me for pian yi! Very Cheap! Why? Because they were old and limp looking.
This time, she didn’t offer asparagus. She told me they were not pian yi! Then some other Chinese words which I figured she was explaining to me that they were fresh so they would be more expensive. Fine by me. I really have no problem paying premium for high quality produce. Especially to make my favourite Asparagus Soup recipe.
When I make a soup with one vegetable as the focus, I want that one vegetable to actually be the focus. I don’t want to lose the vegetables flavour by over seasoning it. That’s why I love this recipe. The base is perfect for really any other vegetable like broccoli, carrots or peas. Yum yum!!
- 1 1/2T Butter
- 6-8 Small Shallots, chopped
- 1lb Asparagus
- 3 Cups Water
- 1 Sprig Rosemary
- Reserve the asparagus tops.
- Over medium high heat, melt the butter and saute the shallots.
- Add asparagus and water. Simmer, covered for 20 minutes or until asparagus is very tender.
- Puree with immersion blender.
- Strain the asparagus soup through a fine mesh.
- Add asparagus tips and rosemary. Simmer 6-8 more minutes.
- Serve with croutons, if you like.