asparagus - garlic scape soup

 i have been making asparagus soup since we started harvesting from our bed some 40 odd years ago. it has always gotten good comments from the asparagus lovers ( with this vegetable there are lovers or haters). now, i get raves! about 6 or 7 years ago, i learned about garlic scapes on a trip to the regional market in syracuse. what a wonderful part of the garlic plant. it happens to bolt from the garlic plant in the mid to late part of the asparagus season. i use them for asparagus soup but i freeze them without blanching them for use in the winter for all kinds of recipes. so , here goes....


asparagus harvested fresh from the garden, ends snapped off

i  made this soup and took the pictures 3 weeks ago and carefully wrote down the amounts. as with most of my recipes, the amounts are not critical. one can use more asparagus, no scapes, more onions, etc.  it is not critical. by the way,  i can not find the list so as usual i am winging it. i think that the most important part for a cook is tasting the final product and adjusting the seasonings.

ingredients
2 pounds asparagus
1 large handful garlic scapes
1 onion, chopped in chunks
1quart vegetable or chicken broth
2 cups half and half (fat free or regular, heavy cream or soy)...it does not matter
chopped chives...decorative
salt and pepper to taste


asparagus tips and chives to be added with cream



garlic scape in garden



harvested garlic scapes

pour broth into a dutch oven or large pot and add a large handful of scapes and onion. cook for about 5 minutes and add asparagus. you can chop vegetables if you wish but i do not. it is all going to get pureed when it is tender anyway' 

garlic scapes and onions in broth

cook asparagus , scapes until very tender. puree with wand or processor.  add tips and chives and cook 1 minute and turn off heat. now the trick...this can be refrigerated, frozen, cooled, etc. as long as the cream has not been added. when you are ready to serve this, reheat and add the milk product which has been warmed for a minute or 2 at the most in the microwave.adjust seasonings. it can now be served hot, warm or cold and all the asparagus lovers will rave!


ENJOY!

this is a P.S.
THERE IS NOTHING BETTER THAN FRESH GREENS FROM THE GARDEN

shrimp and asparagus strata...updated

flowers for a graduation party

i needed a make ahead recipe for the brunch the morning after our eldest grandson's graduation party. a strata seemed perfect as it needs to be made a day in advance. it is a recipe from  the 50's and needed a few changes to make it current. i also wanted to add some vegetables and since it is asparagus season... broccoli would also work .

ingredients
8 slices day old bread, cut into cubes
1 pound extra large cooked shrimp, peeled and deveined
1/2 pound extra sharp cheddar cheese
4 tablespoons butter, melted
4 extra large eggs, beaten
1 pound asparagus, blanched for 3 minutes, cut in pieces
1/2 cup chopped onion, green if you have them (i did not)
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped (i use my kitchen scissors and cut down the bunch
1 teaspoon tony chachere's creole seasoning (i love this stuff)
1/2 teaspoon dry mustard
1/2 teaspoon kosher salt
2 cups half and half, milk will do



i used multi grained oat bread and am drying it out a bit

i doubled the recipe so,  if you counted the bread, etc it will be double the amounts in the recipe:) get all the ingredients ready.

                                 mix the asparagus, onions, chives and parsley together in a bowl



beat eggs, add mustard, creole seasoning and salt to taste.

there will be 2 layers. first a layer of bread, then the shrimp, followed by the green things and last the cheese. make another layer (bread, shrimp, green veggie mix and cheese.

              drizzle melted butter over all. stir the cream into the egg mixture and pour over the layers


                                                    REFRIGERATE OVERNIGHT.

bake in a preheated oven at 350 degrees for 1 hour. add a little more time if the recipe is doubled

                                                                         enjoy!