Perhaps I enjoyed a sheltered existence in Canada, but I don’t remember eating white asparagus until I moved to Spain.
So why is white asparagus white, you ask? Light starved. Like a Canadian in January. Check out the pasty color. They are dreaming of a Puerta Vallarta all-inclusive as we speak.
OK, they are short on color, but just look at those bad boys. Honking big chunks of asparagus. Organic too. They make excellent drum sticks,
and give us the perfect excuse to chat about cold soup.
Gazpacho is the classic Spanish cold soup, but there are plenty of others. Cold soups are a natural choice in a hot climate full of great vegetables. Especially if you only have seven teeth.
That said, asparagus soup of any color or temperature is not a traditional Spanish dish. That is the beauty of being a foreigner, I can thumb my nose at rules. To whom do I address my letter, nominating Cold Asparagus Soup to the list of official traditional cuisine?
I better also add a disclaimer about recipes. Precise measurements have never been my style. Good luck.
Cold White Asparagus Soup
Take a nice big handful of white asparagus and steam it until tender. Saute up some onion and garlic in olive oil, then add the asparagus. My fearless assistant will demonstrate.
(Hint: we recommend keeping your wine glass/sippy cup close by)
Toss the asparagus mix in the blender with a slug of milk, a chunk of grated parmesan cheese and a pinch of salt. If it is too thick, add some of the steamed veg water. Then just work your personal magic adjusting for thickness and taste. Pass it through a sieve to get rid of the stringy bits if you aren’t up to flossing today.
Chill and serve. You can up the presentation factor with a pinch of grated parmesan and a drizzle of both olive oil and lemon juice on top. The lemon also adds a refreshing kick.
It tastes best on a sultry evening, sitting on the balcony in your high chair.