With the spring weather showing us glimpses of evenings on the deck, here is a recipe from Chef Jonathon to take advantage of one of the many veggies starting to show up fresh and in-season.
Asparagus Veloute
Ingredients:
3.5 lb Asparagus
100 g Butter
50 ml Crème Fraiche
750 ml Milk
300 ml Vegetable stock
Salt and pepper to taste
Method:
- Trim tough ends off asparagus, discard. Slice asparagus into 3 mm rounds.
- Melt butter in saucepot over medium-high heat. Add asparagus and healthy pinch of kosher salt. Cook 3-5 minutes.
- Add stock, crème Fraiche, and milk. Bring to boil, reduce to simmer, and cook 5 minutes.
- Puree in blender in batches for at least 3 minutes per batch. Serve immediately, or otherwise pour into bowl set over ice bath to chill as fast as possible to retain color. Reheat gently OR serve chilled.
Buttermilk ‘Snow’
Ingredients:
2 cups Buttermilk
2 tsp Salt
1/8 tsp Cayenne
Method:
- Whisk all ingredients together until salt is dissolved. Pour into large enough pan to hold the buttermilk at a thickness of about ¼ to ½” thickness. Freeze.
- Once frozen, use a fork to scrape it into “snow.”
Place a pile of snow in one edge of bowl, pour hot soup in around. Serve immediately
