By Judi Gallagher.
Ah, spring—you’re finally almost here! After a winter that included the Snowpocalypse in the Northeast and unseasonably cold weather for weeks at a time here in the Southeast (seriously, we Floridians don’t know what to do when we have to wear sweaters and closed-toe shoes for more than three days in a row), I am more than ready for some warm weather, lighter food, and more picnics on the beach.
Lucky for me (and for you), a great variety of fruits and vegetable come into season this month—everything from apples, nectarines, peaches and pears to asparagus, eggplant, snow peas, spring onions and zucchini. So get thee to your local farmer’s market and start browsing the produce stands—you’ll find everything you need for a great spring meal.
Asparagus is one vegetable, in particular, that can provide a variety of spring cooking options. Saute it with oil, garlic, shrimp, kosher salt and black pepper and serve with crusty bread for a simple but filling meal; serve it alongside steak for a healthy side; or let it take center stage in the form of a soup like the following. Served with saffron croutons, it’s a great go-to dish. Bon appétit!
Asparagus Soup with Saffron Croutons
3-4 slices of white sandwich bread
2 Tbsp extra virgin olive oil
¼ tsp saffron threads
Kosher salt
For the soup:
2 bunches asparagus (about 2 lbs.)
4 Tbsp unsalted butter
2 large shallots, chopped (about ½ cup)
2 cups heavy cream
Kosher salt and freshly ground white pepper
½ tsp fresh lemon juice, plus more to taste
2 tsp thinly sliced chives
Make the croutons: Cut the crust of the bread and discard. Cut the bread into tiny cubes (about 1/3 inch) to yield about 1 ½ cups.
Heat the olive oil in a 10-inch sauté pan over medium-low heat. Crumble the saffron and gently cook for about 1 minute to infuse the oil with the saffron color. Watch your heat; saffron can burn quickly. Add the bread cubes and toss to coat. Sprinkle with ¼ tsp salt and cook, stirring occasionally, until the croutons are golden and crunchy, 3-4 minutes. Transfer the croutons to a plate to cool.
Trim the tough bottoms off the asparagus and cut the spears into 1-inch pieces.
Melt the butter in a 3 to 4-quart saucepan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft but not colored, about 5 minutes. Add the cream, 2 cups of water, 2 tsp salt and ½ tsp white pepper. Increase the heat to high and bring the liquid to a boil. Add the asparagus, lower to a simmer and cook until the asparagus is tender (taste a piece to see) but still quite green, about 5 minutes.
Puree the soup in batches in a blender and pass it through a fine strainer, pressing on the solids, into a bowl (if you plan to serve it chilled) or into a clean saucepan.
To serve, reheat the soup if serving it warm. Stir in the lemon juice. Season to taste with salt and pepper and more lemon juice, if you like. Serve the soup in cups or small bowls, topped with the croutons and chives.