Celebrate the arrival of spring with this delicious and nutritious recipe.
Ingredients:
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced kosher salt and pepper
- 2 pounds asparagus spears, cut into pieces with stems removed
- ½ teaspoon dried dill
- 3 cups vegetable or chicken stock
- ½ cup heavy cream, plus more for drizzling
- 2 tablespoons freshly squeezed lemon juice crumbled feta cheese, for garnish
Directions:
Heat the butter in a large pot over medium-low heat. Add the onions, garlic and a big pinch of salt and pepper. Cook until softened, about 5 minutes. Stir in the asparagus and dill. Cook for another 5 minutes.
Add the stock and bring the mixture to a boil. Reduce it to a simmer and cook until the asparagus is tender, about 10 to 15 minutes.
Transfer the mixture to a blender carefully (or use an immersion blender) and blend until pureed. Pour it back into the pot and heat over low heat.
Stir in the cream and lemon juice. Taste and season with more salt and pepper if necessary.
Serve with a few drops of cream on top and the top of an asparagus spear! Sprinkle on crumbled feta for garnish.
At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.
But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
