A re-post of Joe's Asparagus Veloute, since it's asparagus season. I've made this...

M

michael-in-phoenix

Well-known member
...twice already in the last month. Simple and delicious.

In subsequent posts on this recipe, someone proposed adding the entire leek, white and green parts. I always forget to do that, but will try it next time.

REC: Asparagus Veloute. This recipe uses the tough asparagus butts that you might throw away..

It's from Patricia Wells' Paris book which I don't own, so I can't give her exact proportions, but proportions don't really matter. This is an intensly flavored, velvety soup that Patricia serves in demitasse cups as an hors d'oeuvres. I like a big ol' bowl of it. It's good hot or cold.

Chopped leeks

Chopped asparagus stems--the tough parts, roughly the same amount as the leeks

Olive oil

Salt and pepper

Chicken stock or broth

"Sweat" the leeks (cook covered over low heat) in a little oil with salt until tender, about 15 minutes. Add the chopped asparagus and sweat another 15 minutes. Add enough stock to barely cover the vegetables and pepper to taste. Simmer until vegetables are very tender. Puree in a blender and then pass through a food mill. Correct seasoning.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=9990

 
Glad you're enjoying it. You just reminded me that I have asparagus butts in the fridge from

who knows when. Maybe they're still salvagable.

 
Me, too -

I mean, I still have asparagus butts in the fridge, so thanks for this!

I steamed some asparagus for one meal, then grilled the leftovers last night. Mmmm.

 
This is a good recipe for asparagus and especially those pesky butts.

I have posted it before. I used to sell the pickles at my market, and since there was such a large quantity of butts, I started cutting them into bite-size pieces, about an inch or so, and pickling them too. I sold them for less than the spears, and always sold out of them. This brine is delicious with other veggies too.

* Exported from MasterCook *

PENNY'S NORTHWEST ASPARAGUS Small Batch

Recipe By :penny
Serving Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes

Amount Measure Ingredient -- Preparation Method

2 pounds fresh asparagus
1 teaspoon dill seed
1 teaspoon mustard seed
1/8 bunch fresh dill, -- if
desired
1/2 teaspoon red pepper flakes,
and/or
2 chili peppers
dried
4 cloves garlic
BRINE:
2 cups white vinegar
2 cups water
2 teaspoons sugar
2 teaspoons plain salt or canning
salt

Place asparagus into pint jars. Into each jar place: Divide the herbs and spices equally among the two pint jars (or all into one container). Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts., but plan on being able to make more brine, just in case.
Makes 2 pints.

This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.


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Thanks for reminding me Dawn. I made this last summer and

have served it a couple times as an appetizer. It was wonderful! Everyone asked for a jar for Christmas. Boy, I wish I had made a dozen more jars. I've been meaning to thank you for this great recipe. Thank you. Thank you.

 
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