CHICOPEE, Mass. (Mass Appeal) – It’s officially the season of asparagus in the pioneer valley! we’re putting this vegetable to good use with two delicious recipes. Kathleen Delaney, Personal Chef from MyGreatGrapes.com joined us with the recipes.
Cold Asparagus Soup
6 tablespoons olive oil, divided, plus more for drizzling
2 medium onions, thinly sliced
3 pounds asparagus cut into 1/2″ pieces
Kosher salt and freshly ground black pepper
4 cups chicken broth
8 ounces fresh spinach
6 thin asparagus spears, tips removed, stalks halved crosswise, thinly sliced lengthwise
Heat 4 tablespoons oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8-10 minutes. Add 1/2″ asparagus pieces and season with salt and pepper. Cook until asparagus is bright green and tender, 4-5 minutes. Add broth, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until asparagus is tender, 8-10 minutes. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes. Let mixture cool slightly.
Set a fine-mesh sieve over a large bowl; set aside. Working in batches, purée soup in a blender until very smooth. Strain through prepared sieve. Stir remaining 2 tablespoons oil into soup; season to taste with salt and pepper. Cover and chill until cold, at least 3 hours.
Divide asparagus tips and thinly sliced stalks among bowls; pour chilled soup over. Drizzle each with a few drops of oil.
8 large eggs
4 large egg whites
1 cup (packed) basil leaves, thinly sliced
Kosher salt, freshly ground pepper
2 tablespoons olive oil
2 cups thinly sliced asparagus (from about 1 bunch)
Preheat oven to 400°. Whisk eggs and egg whites in a medium bowl until frothy; mix in basil and season with salt and pepper.
Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add asparagus and cook, tossing occasionally, until beginning to soften, about 2 minutes. Reduce heat to medium and add egg mixture, stirring to combine
Cook, shaking pan occasionally, until egg mixture is set around edges, about 4 minutes. Transfer skillet to oven and cook frittata until top is puffed and completely set, 10-15 minutes.
Run a heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges.