May Flowers: Fresh Asparagus Soup
A simple and delicious recipe to cheer you!
Welcome to the 3nd installment of "May Flowers," a series of posts where we explore the vibrant traditions and rituals of May. As the earth reawakens with the arrival of spring, this series of posts will delve into the colorful celebrations of this merry month, weaving together the lore, customs, and natural splendor that characterize this joyful time. Check back frequently as this month we’ll be journeying through blooming landscapes and festive gatherings, discovering how the renewal of nature inspires communities around the globe to connect through flowers and fire.
Asparagus, a herald of spring, boasts a storied history that traces back to the ancient world, appreciated not only for its delicate flavor but also for its medicinal properties. The Greeks and Romans prized asparagus for its diuretic and aphrodisiac qualities, incorporating it into their diets and medical practices. The vegetable was so esteemed that the Romans even had a fleet for transporting asparagus and a saying, “Velocius quam asparagi coquantur” (quicker than cooking asparagus), highlighting its easy and quick preparation.
Rich in vitamins A, C, E, K, and the B-complex, as well as a host of minerals including iron, copper, calcium, potassium, and phosphorous, asparagus packs a nutritional punch. Its high fiber content aids in digestion, while its low sodium and calorie count make it ideal for a healthy diet. The high levels of the amino acid asparagine make it a natural diuretic, which can help flush excess salt and fluids from the body, aiding in urinary tract health and reducing the risk of kidney stones.
As another benefit, asparagus contains a particularly high amount of glutathione, a potent antioxidant that helps neutralize free radicals, thus combating the aging process and lowering the risk of several diseases such as cancer, heart disease, and Alzheimer’s. It’s also rich in rutin, which strengthens capillary walls and can help to prevent varicose veins. With its anti-inflammatory properties, asparagus can also aid those suffering from arthritis and rheumatism.
With such an impressive list of health benefits and a deliciously unique taste that can be enjoyed in a myriad of dishes—from simple steamed spears drizzled with olive oil and lemon to more elaborate culinary creations— asparagus remains a favorite springtime vegetable that nourishes the body and delights the palate. Its continued popularity and enduring presence on tables around the world speak to its timeless appeal and substantial health benefits.
Although this time of year you can find wonderful asparagus in every market, nothing compares to locally harvested asparagus steamed mere minutes from the field. In its freshest state, it requires little adornment—just peeled ends, a brief boil in lightly salted water, and a touch of salt and butter. I enjoy serving it to guests this way, plated with individual dishes of fresh hollandaise for dipping. Eating asparagus with your fingers only enhances the pleasure of this springtime treat!
For a real treat though nothing can beat fresh asparagus soup! This one is so delcious and surprisingly simple to make!
Start by melting about 4 tablespoons of excellent butter in a soup pot and adding some garlic oil. Once the butter foams, toss in two bunches of fresh, bite-sized asparagus pieces and one large bunch of chopped wild ramps (or scallions if ramps aren't in season). Sauté for roughly ten minutes, then pour in six cups of good chicken broth. Let it simmer for about half an hour, then use an immersion blender or Vitamix to puree the soup until smooth. Finish by adding about 1 and a half cups of organic half and half, and season with salt and pepper to taste.
That's the basic recipe, but there are countless ways to embellish it. I enjoy adding curry powder or a simple roasted cumin oil. Another variation is to place lightly sautéed lump crabmeat and fresh chives in the bottom of each bowl before pouring the soup over them. For a delightful touch, whisk a little limoncello into fresh cream, then drizzle it into the soup and swirl for a lovely marbled effect. My truffle-loving husband adores it when I sprinkle fresh parmesan cheese over the top and add a few drops of white truffle oil.
Whatever additions you choose should complement the asparagus without overpowering it. It's a delicate balance, but experimenting is part of the fun!
I like to serve this soup warm with a simple chilled Riesling, a ripe wedge of brie, a white bean salad, some good sausage, and chewy bread. If you choose to serve it chilled, put it in a thermos for the ultimate picnic lunch!
Bon Appétit!