3 cups water1 pound asparagus1/4 cup finely chopped onion1/4 cup finely chopped celery1 clove garlic minced1 Tablespoon butter1 Tablespoon olive oil2 Tablespoons flour1 cup half and half or milk1 Tablespoon lemon juiceSalt to taste
• In a medium saucepan, bring the water to a boil. Cut 2 inches off the tip ends of the asparagus spears (reserve the remainder) and add to the boiling water. Cook until tender and bright green, about 3 minutes. With a slotted spoon, remove the tips from the pan, cut into 1/2 inch pieces and set aside. (Do not discard the cooking water.)
• Trim the woody ends from the remainder of the spears and pare the tough outer peel, if necessary. Cut into small pieces and place in the same cooking water along with the onion, celery and garlic. Cover and bring to a boil. Reduce to a simmer and cook for 30 minutes.
• Puree the mixture in a food processor or through a food mill. Set the puree aside.
• In a 3-quart saucepan, heat the butter and oil. Stir in the flour and cook for a few minutes, but do not brown.
• Gradually stir in the milk or half and half, whisking constantly until smooth. Cook over medium heat until thickened, about 5 minutes.
• Add the asparagus puree and lemon juice, stirring constantly. Heat through, but do not boil. Add salt to taste.
• Serve garnished with reserved asparagus tips.
Makes 4 to 6 servings
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