Ok, I know it might sound kinda gross to you, especially if you don’t like asparagus, but it is truly fantastic. And these three ingredients should hook you in – butter, salty virginia ham, and cream. Yes, I always lead with what is most likely to give you a heart attack and THEN mix in some veggies! My goal is that by the time you’re done eating this soup you become an asparagus lover!
All you need is: (LOVE! duh and…)
-3 tbsp butter
-EVOO
-half a sweet onion or a white onion (diced), use a whole one if you use the full pieces of asparagus
-3 cloves of fresh garlic***
-1 bundle (or 18-20 spears – or the butts leftover from another meal)
-3 tbsp parmesean cheese (or more if you love it!)
-1/2 – 1 cup cream
-1 piece of salty Virginia ham diced (optional)**
-chicken boulion mixed into 1-2 cups water, depending on your amount of asparagus
-S&P
Directions:
1. Collect your ingredients, dice your onion and throw some butter and EVOO in the pan. Using a garlic press, add your garlic.*** Sauté!
2. In the meantime, cut the very ends off your asparagus (if you’re using full stocks). If you only have the ends to work with, cut the very edge off of the bottom end and peel the rest with your peeler (see close up of photo 3), not totally, but enough to let the water get into the end more easily.
3. Now’s where you make sure your onions and garlic aren’t burning, if they are dry add oil or butter to wetten things. Add in your salty Va ham. Sauté.
4. Get your bouillon ready to go. Add your asparagus and sauté for a few minutes. Just enough for the asp to change colors a bit. Then throw in your bouillon. Simmer on very low for about 1.25-1.5 hours. Be careful, you don’t want to burn your house down! The purpose here is to keep the liquid hot and cooking the asp. This is important bc you don’t want the asparagus to be stringy, and the longer you cook it the better. You also don’t want it to boil over, so please be careful. You’ll know it’s ready if you can easily stick a fork in a few of the ends, there shouldn’t be any resistance from the skin. Try a few to be sure.
5. Now, for some fun, pull out your emulsifier (see above image). These things are a game changer! Stick that puppy in there and emulsify, be careful to avoid getting it all over yourself!! Check and recheck to be sure that your asp is all shredded and split into tiny bits. When that’s done, taste your soup. If its a bit salty then you’re right on course, add some cream to your liking and Parmesan.
Note: If it isn’t salty enough or is missing flavor, cook down/off some of the water, or add some bouillon (but be careful to not over do it) this will make your amt smaller and the consistency heavier, but flavor is the most important thing. Add extra Parm, salt and pepper to improve things.
Enjoy with a fresh sprinkle of Parm on top!
I suggest you eat it with those ball thingys in that there picture — they are German and you can get them at a German store – called Backerbsen – or soup pearls – YUM
***If you plan to read this blog and cook from it you’ll need a garlic press and a regular supply of fresh garlic (actually, and onions for that matter). You may also experience garlic and/or onion breath when making my recipes. I think it’s good for you tho…Really, in the long run if there’s anyone who can’t stand having garlic/onion breath or doesn’t want to hang out with you bc of your onion/garlic breath you’re better off without him/her/them. Or you can just brush and re-brush your teeth, followed by some mouthwash (3x) 🙂
enumnums 
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