Fresh asparagus is a wonderful thing to eat. Poached, baked, B BQ’d, steamed….it doesn’t matter.
- 3 tbsp. olive oil
- 1 lb. asparagus
- 1/2 onion, finely chopped
- 1 garlic clove, finely chopped
- 3 tbsp. flour
- 3 3/4 cups chicken stock
- pinch of dried thyme
- 1/4 cup whipping cream
- salt and pepper to taste
- 1/2-3/4 cup grated aged white cheddar
- 1 lime, grated
Heat the oil in a pot, add the asparagus, onion and garlic and cook for about 5 minutes until softened.
Mix in the flour until well combined and while stirring, add the chicken stock. Add the thyme and bring to a simmer. Cook for about 20 minutes until the asparagus has become tender. Puree in a food processor until smooth. Return to the pot and add the cream. Heat through.
Ladle into warm bowls, add a generous dollop of sour cream and sprinkle some of the grated lime peel on top.
Did I say….more, please?