Asparagus, what a fantastic gift of spring! I can never have enough of it. Be it the white or green asparagus, it is undoubtedly one of my favorite vegetables.
I enjoy asparagus so much on my plate that I even joined an “asparagus cooking day” a few years ago to learn more about my favorite vegetable. The day started with a short presentation of an asparagus farmer with very interesting knowledge about asparagus cultivation, then asparagus-stinging on the field and the whole day was topped off by a five-course asparagus menu. So much fun we all had! Not only the cooking of the creative menu brought me a lot of joy, the best part for me was the asparagus-stinging.
Only the white asparagus can be stung, because it grows in contrast to their colleagues in green color under the earth surface. During stinging you should at first pay attention to the small cracks on the surface. This is the sign that an asparagus is hidden under there and is ready for our pan. 😉 Once you have identified the hiding place, you can get to work. Since the delicate peak of white asparagus is very tender, you have to dig very carefully around the asparagus. Have you ever tried touching the soft and warm earth with your fingers? I really loved it!
When I successfully took out my first asparagus from the earth wall, I could’t help to cheer loudly with huge pleasure. I kept this beauty very gently on my palm and looked at it lovingly, as if I was looking at a sweet baby. I wish I would have taken my first self-stung asparagus with me home, framed and hung on the wall. 😉
Those were the times when the green asparagus was still rather rare, unlike today. The white asparagus was the most popular variety that dominated the market. When I first saw the green asparagus in an asparagus farm, I was totally impressed by its beautiful color. I had to take some of it home, although at that time I did not really know how I should prepare the green asparagus.
At home, when I found out that the green asparagus suited wonderfully for stir-frying, I loved it even more than the white one. Green asparagus is a multi talent: wok, salad, grill, bake … It always tastes fantastic!
Today I have a creamy asparagus soup for you, which is enriched with almond milk. Since it is now the high season for both asparagus and wild garlic, I combine these two power veggies of spring in my soup. In order to get the soup creamy without using cream, I took an avocado. The whole thing I rounded off with delicious almond milk.
A light soup with beautiful color and full-bodied taste! My soup for this sunny spring needs to be exactly like this one. 🙂
So creamy and so tasty … you will be surprised that this soup is vegan! 😀
Ingredients (4 servings):
500g green asparagus
1 ripe avocado
10 wild garlic leaves
2 shallots (finely diced)
2 stalks lemongrass
200ml almond milk
300ml boiling water of the asparagus
juice of ½ lemon
2 tablespoons canola oil
salt and white pepper
- Wash asparagus, cut off the woody ends, peel the asparagus on the lower third part and set aside the peels for later. In a big pan, add 1 teaspoon salt into the boiling water. Blanch the asparagus with the shells in salted water for about 1 min. Take out the asparagus from the pan, immediately rinse with iced water and drain. Simmer the shells with lemon grass in the pot for another 10 min. Remove the asparagus peel and lemon grass. Save the cooking water for later.
- Set aside some pieces of the asparagus peaks for garnishing and cut the stalks into small pieces. Wash wild garlic and cut into short pieces. Peel the avocado, chop coarsely and sprinkle with lemon juice and set aside.
- In a saucepan, heat the oil briefly, fry the asparagus peaks (for garnishing) for about 2 minutes. Remove from the pan and set aside. Add the shallots into the same pan, sauté over medium heat. Add the chopped asparagus and fry for about 3 minutes. Add the wild garlic and stir-fry briefly. Pour the almond milk and the boiling water of asparagus peels into the saucepan, bring to a boil. Add the avocado cubes. Puree with a hand blender.
- Season with salt and pepper. Garnish with the fried asparagus peaks. Serve the soup with baguette.