Fast. Easy. Delicious.
Made in 30 minutes or less
• 3 pounds fresh Glascock’s Produce asparagus, rinsed
• 8 cups chicken stock
• 4 tablespoons unsalted butter
• 1 cup minced shallots
• 1 cup prepared ramps, whites only, well rinsed- harvested by Glascock’s Produce (see below)
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 cup heavy cream
• 1/4 cup finely grated Parmesan, garnish
- Trim the attractive top tips from the asparagus (1 to 1 1/2 inches)
- Cut the woody stem ends from each spear and reserve.
- Cut the remaining tender stalks into 1/2-inch pieces.
- In a medium pot, bring the stock to a boil.
- Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes.
- Remove with a slotted spoon and discard, reserving the stock.
- Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes.
- Remove with a strainer and refresh in an ice water bath.
- Drain on paper towels and reserve for the garnish.
- Reserve the stock.In a medium stockpot, melt the butter over medium-high heat.
- When foamy, add the ramps and cook until tender, about 3 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes.
- Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes.
- Remove from the heat. With a hand-immersion blender or in batches in a food processor, puree the soup until smooth.
- Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips.
- Cook, stirring, until the soup is warmed through, about 3 minutes. Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.
“Wash the leaves and bulbs in cold water, while rinsing well, pull off top excess layer of skin. Lay out to dry thoroughly. To use, cut off the rooty ends from the bulbs, then separate the white parts of the ramps from the leafy greens. Slice the white parts in sections depending on your recipe.”