Air Fryer/Convection Oven Asparagus

Instead of an air fryer, I used my Breville counter top convection oven (it circulates air just like an air fryer) to try this recipe that Steve Henry suggested. Just like he said — it is simple and simply delicious! Tender on the inside but with a crisp snap on the outsid.and a crisp snap on the outside. 

Note: Air fryers and convection ovens both use circulating hot air to cook food, but air fryers are smaller and typically have a faster heating and cooking time, while convection ovens offer larger capacity and more versatile cooking options. However, small convection ovens, such as the countertop Breville models, offer convection air circulation features is a small space.

Air Fryer/Convection Oven Asparagus  Yield: 2 to 4 servings

1 bunch asparagus (about 1lb)

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon minced garlic

1/2 teaspoon garlic powder

½ to 1 teaspoon Kosher salt

1.  Cut or break woody ends from asparagus (about 2 inches).Place asparagus in a zip-top bag or in a bowl and coat well with all ingredients.
   
2. Place asparagus in air fryer or on a pan lined with a cooling rack or a spiky silicon baking ma; arrange in a single layer.
   
   
   
3. Set  to “air fry” setting at 400° F or same temperature on cBreville onvectionoven. Cook for 5 to 6 minutes for thin asparagus; 7 to 8 minutes for thick asparagus.

Recipe without phttos . . . Air Fryer/Convection Oven Asparagus  Yield: 2 to 4 servings

1 bunch asparagus (about 1lb)

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon minced garlic

1/2 teaspoon garlic powder

½ to 1 teaspoon Kosher salt

1.  Cut or break woody ends from asparagus (about 2 inches).Place asparagus in a zip-top bag or in a bowl and coat well with all ingredients.
2. Place asparagus in air fryer or on a pan lined with a cooling rack or a spiky silicon baking ma; arrange in a single layer.
3. Set  to “air fry” setting at 400° F or same temperature on cBreville onvectionoven. Cook for 5 to 6 minutes for thin asparagus; 7 to 8 minutes for thick asparagus.

Mushroom & Asparagus Orzo Risotto

We are definitely ready for spring and all the menu changes that come with the season. This risotto filled with asparagus and mushrooms and flavored with garden thyme, is just what we had in mind. 

Grain-shaped orzo pasta is cooked like risotto to create this creamy dish that is quite versatile in terms of additions and can be a main or side dish. Preparation relies on the same method used when preparing risotto from starchy rice like Arborio. 

 

Mushroom & Asparagus Orzo Risotto        2 main dish serving or 4 sides.  

Ingredients:                                         

3 tablespoons olive oil + additional for drizzling                                           

1/2 of a medium yellow or white onion, diced

About 4 to 5 medium to large cremini mushrooms, sliced (or an equivalent amount of button mushroom)  

1 to 2 tablespoons fresh thyme sprigs           

3/4 to 1 cup orzo (grain-shaped pasta)                       

About 4 cups hot chicken broth, more or less as needed

Coarse kosher salt (if chicken concentrate is used to make broth, you may need to omit or just salt to taste)

1/2 teaspoon light soy sauce or Worcestershire sauce, optional

About 10 trimmed asparagus, cut into 1-inch pieces 

About 1/3 to 1/2 cup Parmesan cheese

Fresh spinach for serving, optional.

1. Heat olive oil in heavy, large saucepan over medium heat. Add onions and mushrooms; sauté until tender and liquid from mushrooms is absorbed, about 5 minutes. Add thyme sprigs as veggies cook. 
   
2. Add orzo and sauté 3 to 4 minutes.  
3. Begin ladling hot chicken broth to orzo mixture while stirring and simmering the mixture; allow liquid to be most absorbed and then add another ladle of broth, continuing the process of stirring and allowing broth to be absorbed before adding next ladle.  Taste and add salt soy sauce or Worcestershire sauce if desired. Continue the cooking process (simmering, stirring, ladling broth) until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes, stirring often. Add asparagus near the end allowing about 5 minutes cook time. 
   
4. Remove from heat. Mix in part of the Parmesan cheese saving a little of each to garnish the top when serving.
5. We spooned our risotto over fresh spinach leaves. 

Make Ahead Option: Orzo may be made ahead and held in a slow cooker set on low.  Or make it right before guests arrive; turn off heat. Reheat, adding additional stock, right before ready to serve.

Recipe without photos . . .

Mushroom & Asparagus Orzo Risotto        2 main dish serving or 4 sides

Grain-shaped orzo pasta is cooked like risotto to create a creamy side dish.  

Ingredients:                                         

3 tablespoons olive oil + additional for drizzling                                           

1/2 of a medium yellow or white onion, diced

About 4 to 5 medium to large cremini mushrooms, sliced (or an equivalent amount of button mushroom)  

1 to 2 tablespoons fresh thyme sprigs           

3/4 to 1 cup orzo (grain-shaped pasta)                       

About 4 cups hot chicken broth, more or less as needed

Coarse kosher salt (if chicken concentrate is used to make broth, you may need to omit or just salt to taste)

1/2 teaspoon light soy sauce or Worcestershire sauce, optional

About 10 trimmed asparagus, cut into 1-inch pieces 

About 1/3 to 1/2 cup Parmesan cheese

Fresh spinach for serving, optional.

1. Heat olive oil in heavy, large saucepan over medium heat. Add onions and mushrooms; sauté until tender and liquid from mushrooms is absorbed, about 5 minutes. Add thyme sprigs as veggies cook. 
2. Add orzo and sauté 3 to 4 minutes.  
3. Begin ladling hot chicken broth to orzo mixture while stirring and simmering the mixture; allow liquid to be most absorbed and then add another ladle of broth, continuing the process of stirring and allowing broth to be absorbed before adding next ladle.  Taste and add salt soy sauce or Worcestershire sauce if desired. Continue the cooking process (simmering, stirring, ladling broth) until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes, stirring often. Add asparagus near the end allowing about 5 minutes cook time. 
4. Remove from heat. Mix in part of the Parmesan cheese saving a little of each to garnish the top when serving.
5. We spooned our risotto over fresh spinach leaves. 

Make Ahead Option: Orzo may be made ahead and held in a slow cooker set on low. Or make it right before guests arrive; turn off heat.  Reheat, adding additional stock, right before ready to serve.

Grain Bowls . . . a Building Blueprint

Grain bowls are a healthy meal alternative, a way to offer variety and to even use up leftovers. During a recent show on Food Network’s Kitchen, a visiting chef mentioned she prepared a variety of ingredients ahead of time, and then let her family create their own “custom-made-bowls.”  Since then, I’ve followed her lead. There are so many things to use, so this is just a general . . .

Grain Bowl Building Blueprint

Grains: rice, quiona, farro . . . 

Produce: asparagus, broccoli, green beans. sweet potatoes, onions or scallions, spinach leaves, lettuce, kale, thinly sliced cabbage, carrots, cucumbers, radishes, red peppers, tomatoes, avocado, mushrooms . . .

Protein: salmon, chicken, turkey, hard-cooked eggs, beans or lentils, nuts . . .

Salad Dressing: Mom's Celery Seed Dressing: Mom's Celery Seed Dressing, "Shake & Serve" Dressing, Sunflower Oil Dressing . . . 

Above: Offerings for a recent Grain Bowl included: spinach leaves, lightly steamed asparagus, hard cooked eggs, baked salmon, chopped tomatoes, sliced carrots, roasted sweet potatoes, cooked faro and basmati rice with dressing choices that  Mom's Celery Seed dressing and a commercial product. 

Other themed grain bowls on this site include:

Cuban Rice Bowls

Mexican Rice & Bean Bowls

Amish Mexico-Style Haystacks

Springtime Risotto with Asparagus

With a few spears of asparagus from our garden, my thoughts turned to risotto. Barry gave this dish a thumbs up! Definitely another comfort food to add to our list of COVID 19 survival essentials! 

Amount of liquid and cooking time is variable, dependent on how al dente or tender you prefer your rice.

Arborio rice, a short grain Italian variety, is high in amylopectin starch, which is what gives risotto its creamy texture. The oval grains are about a quarter of an inch long and typically white. Brown (unrefined) Arborio rice is also available but it’s much more commonly sold as white rice, which is starchier.

Springtime Risotto with Asparagus   Serves 2-3 as a main course, or 4 as a side

About 6 cups+ chicken or vegetable broth or stock 

2 tablespoons butter + extra for finishing

1/2 cup chopped yellow or white onions

1 cup arborio rice (do not rinse as it can destroy the starch that causes this dish to be creamy)

1/4 cup dry white wine (or substitute 1 Tbsp. lemon juice and 3 Tbsp. water)

1/2 pound asparagus, trimmed, tough skins of the spears peeled if they are thick, and the spears cut into small pieces

1/2 cup freshly grated Parmesan cheese

Pepper to taste + salt if needed

1. Heat the stock in a small saucepan until it comes to a low simmer.
2. In a separate 3 or 4 quart saucepan, heat butter on medium heat. Add the onions and cook for a minute or two, until translucent and softened.
   
   
   
3. Add the arborio rice and cook for 2 minutes more, stirring until nicely coated.
   
4. Add the white wine. Slowly stir, allowing the rice to absorb the wine.
5. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
   
   
   
   
6. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 25 to 35  minutes depending on your preference. Near the end, add the end pieces of the asparagus, saving the tips for later.
7. With the last ladle of stock, add the asparagus tips. Stir and cook for a couple of minutes, until the risotto has absorbed the stock, but is still loose, and the asparagus are just cooked through. Note: the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.
   
   
   
   
8. Turn off the heat. Gently stir in the Parmesan cheese, a few slices of butter. Add pepper to taste; if needed, add salt but check first as the Parmesan adds a salty flavor 
9. Serve immediately.

Recipe without photos . . .

Springtime Risotto with Asparagus   Serves 2-3 as a main course, or 4 as a side

About 6 cups+ chicken or vegetable broth stock 

2 tablespoons butter + extra for finishing

1/2 cup chopped yellow or white onions

1 cup arborio rice (do not rinse as it can destroy the starch that causes this dish to be creamy)

1/4 cup dry white wine (or substitute 1 Tbsp. lemon juice and 3 Tbsp. water)

1/2 pound asparagus, trimmed, tough skins of the spears peeled if they are thick, and the spears cut into small pieces

1/2 cup freshly grated Parmesan cheese

Pepper to taste + salt if needed

1. Heat the stock in a small saucepan until it comes to a low simmer.
2. In a separate 3 or 4 quart saucepan, heat butter on medium heat. Add the onions and cook for a minute or two, until translucent and softened.
3. Add the arborio rice and cook for 2 minutes more, stirring until nicely coated.
4. Add the white wine. Slowly stir, allowing the rice to absorb the wine.
5. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
6. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 25 to 35  minutes depending on your preference. Near the end, add the end pieces of the asparagus, saving the tips for later.
7. With the last ladle of stock, add the asparagus tips. Stir and cook for a couple of minutes, until the risotto has absorbed the stock, but is still loose, and the asparagus are just cooked through. Note: the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.
8. Turn off the heat. Gently stir in the Parmesan cheese, a few slices of butter. Add pepper to taste; if needed, add salt but check first as the Parmesan adds a salty flavor 
9. Serve immediately.

Roasted Asparagus Salad

'This recipe was ideal for Easter dinner as this salad included a favorite spring veggie. Variation of a recipe from Southern Living, March 2010.

Roasted Asparagus Salad    8 servings
1 1/2 pounds fresh asparagus 
1/2 cup olive oil — DIVIDED USE
1 1/2 tablespoons chopped fresh basil — DIVIDED USE
1/2 teaspoon lemon pepper 
1/2 teaspoon salt -— DIVIDED USE 
1/4 cup balsamic vinegar  -- I used Tasteful Olive® Blanco Balsamic Vinegar
Juice of 1/2 lemon
1 garlic clove, minced
1 cup halved cherry or grape tomatoes (about 1/2 pt.) 
1/2 cup chopped red bell pepper 
1/4 cup finely chopped red onion 
Lettuce, shredded or torn into bite-size pieces --  I used Romaine


1. Preheat oven to 425°. Snap off and discard tough ends of asparagus.
2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper,  and 1/4 tsp. salt.
3. Add asparagus to olive oil mixture, and toss gently to coat. 
   
4. Place asparagus on a lightly greased baking sheet.
   
5. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
   
6. Whisk together balsamic vinegar, lemon juice, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.
   
7. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.
8. Arrange lettuce on serving platter. Top with asparagus and tomato-pepper-onion mixture. Drizzle with remaining balsamic vinegar mixture.

   

   Roasted asparagus was put on a bed of shredded lettuce with a  few Romaine hearts used as garnish on both ends of platter.

   

Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.

Recipe without photos . . .

Roasted Asparagus Salad    8 servings

1 1/2 pounds fresh asparagus 

1/2 cup olive oil — DIVIDED USE

1 1/2 tablespoons chopped fresh basil — DIVIDED USE

1/2 teaspoon lemon pepper 

1/2 teaspoon salt -— DIVIDED USE 

1/4 cup balsamic vinegar  -- I used Tasteful Olive® Blanco Balsamic Vinegar
Juice of 1/2 lemon
1 garlic clove, minced

1 cup halved cherry or grape tomatoes (about 1/2 pt.) 

1/2 cup chopped red bell pepper 

1/4 cup finely chopped red onion 

Lettuce, shredded or torn into bite-size pieces --  I used Romaine

1. Preheat oven to 425°. Snap off and discard tough ends of asparagus.
2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper,  and 1/4 tsp. salt.
3. Add asparagus to olive oil mixture, and toss gently to coat. 
4. Place asparagus on a lightly greased baking sheet.
5. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
6. Whisk together balsamic vinegar, lemon juice, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.
7. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.
8. Arrange lettuce on serving platter. Top with asparagus and tomato-pepper-onion mixture. Drizzle with remaining balsamic vinegar mixture.

Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.

Springtime Asparagus and Pea Pasta

Quick and simple, this recipe offers a fresh taste of spring. So good, that Barry and I were both "oohing and ahhing"after our first taste!

It is a dish inspiredby Lidia Bastianich – my take of a recipe she prepared on Food Network. She used orecchiette, I used fusilli + I made a few other changes to streamline the recipe.  Spring peas would be wonderful but frozen are delicious, too.

Springtime Asparagus and Pea Pasta

1 lb. fusilli pasta

3 to 4 tablespoon extra-virgin olive oil + more for drizzling

1 large bunch medium-thick asparagus (about 1 lb.), trimmed & cut into 1” pieces

1 (10 oz.) box frozen peas, thawed

Kosher salt & coarse black pepper to taste

1 bunch green onions (also called scallions or spring onions), white & green parts, chopped (about 1 cup) 

1 cup grated Parmesan cheese

1. Bring a large pot of salted water to boil for the pasta. Add pasta and cook until almost (but not completely) al dente. Drain but save pasta water.
2. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the asparagus, and toss to coat it in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes. Cover with a lid.
   
3. Uncover the asparagus and add the peas; season with salt and pepper. Toss to combine, and cook about 2 to 3 minutes.
4. Add the scallions and stir; add about a dipper (about ¼ cup+) of pasta water. Bring to a boil, and cook until most of pasta water is absorbed.
5. Add cooked fusilli to the vegetables and toss.
   
6. Drizzle with a little olive oil and toss to coat the pasta. Add a little pasta water is mixture seems dry.
7. Remove the skillet from the heat, sprinkle with the grated cheese, toss, and serve.
   

Recipe without photos . . .

Springtime Asparagus and Pea Pasta

1 lb. fusilli pasta

3 to 4 tablespoon extra-virgin olive oil + more for drizzling

1 large bunch medium-thick asparagus (about 1 lb.), trimmed & cut into 1” pieces

1 (10 oz.) box frozen peas, thawed

Kosher salt & coarse black pepper to taste

1 bunch green onions (also called scallions or spring onions) , white & green parts, chopped (about 1 cup)

1 cup grated Parmesan cheese

1. Bring a large pot of salted water to boil for the pasta. Add pasta and cook until almost (but not completely) al dente. Drain but save pasta water.
2. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the asparagus, and toss to coat it in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes. Cover with a lid.
3. Uncover the asparagus and add the peas; season with salt and pepper. Toss to combine, and cook about 2 to 3 minutes.
4. Add the scallions and stir; add about a dipper (about ¼ cup+) of pasta water. Bring to a boil, and cook until most of pasta water is absorbed.
5. Add cooked fusilli to the vegetables and toss.
6. Drizzle with a little olive oil and toss to coat the pasta. Add a little pasta water is mixture seems dry.
7. Remove the skillet from the heat, sprinkle with the grated cheese, toss, and serve

Thumbs-up to Cornmeal Crusted Veggies

Cornmeal Crusted—we used green beans, asparagus,
and red pepper strips.
 Dipping sauces included ranch dressing
and honey mustard.

Cornmeal Crusted Veggies were a hit at a recent USD 435’s Parents as Teachers playgroup session that included the first of a series of cooking sessions funded through a “Good, Cheap & Nutritious” grant from the Dickinson County Community Foundation.

These cooking sessions are centered around a cookbook Good and Cheap, by Leanne Brown, that features healthy, easy, and budget-minded recipes.

            The widely acclaimed cookbook has been receiving lots of positive media coverage. One parent, in an online review, applauded Brown for providing economical recipes (each recipe includes price per serving). “It's about stocking the pantry with basics to build meals from things like garlic, canned vegetables, dried beans and butter.” Brown's cookbook also emphasizes flexibility, and avoids prescribing strict meal patterns and methods.

             Children, parents and even some teenagers that were on hand at the playgroup goggled up the veggies (green beans were the favorite); this recipe received a thumbs-up!

CORNMEAL CRUSTED VEGGIES    Serves: 4-6    Cost: $2.50 total / $0.60 per serving

½ lb. green beans, stems cut off*

½ cup all-purpose flour

2 eggs

¼ cup milk

1 cup cornmeal

1 tsp. salt

1 tsp. black pepper

1 tsp. paprika

½ tsp garlic powder

*VEGGIE ALTERNATIVES – try any of these veggies instead of the green beans

zucchini

green pepper sticks

winter squash

cauliflower florets

broccoli florets

okra

carrot sticks

1. Heat the oven to 450° F.
2. Set up your 3-part breading station! 1) On one plate, spread out the flour. 2) Crack both eggs into a bowl, add the milk, and mix lightly with a fork. 3) On another plate, spread the cornmeal, salt, black pepper, paprika, and garlic powder. Mix the plate with your fingers.

   

   Here I am setting up the 3-part dredging/breading stations. Notice that I used  8x8" baking pans to hold the flour, egg & milk and seasoned cornmeal.
3. Spread a small amount of oil or butter across a baking sheet.
4. Dredging the veggies: 1) A few at a time, take the green beans and dredge them in the flour. 2) Next, transfer the flour-covered beans to the egg mixture. Cover the beans lightly with egg mixture, being careful to shake off any excess egg. 3)Then transfer to the cornmeal mixture and coat them evenly.

   

   National Honor Society students from Abilene High School assisted with the playgroup and the cooking session. Here they help one of the young children in the program coat green beans, asparagus and red pepper strips.

5. Carefully spread the crusted green beans onto the baking sheet.
6. Repeat until you’ve done them all. If you run out of any of the three mixtures, just mix up a bit more.
7. Bake for 10 to 15 minutes, until golden and crispy.
8. Enjoy hot with your favorite dipping sauce! (We used Ranch Dip and Honey Mustard.)

   

   CLEAN PLATE —The children attending the playgroup gobbled up the crusted coated veggies!

   

   YUM, YUM! The veggies are not only yummy, they are finger foods that can easily be managed by young children.

Recipe without photos . . .

CORNMEAL CRUSTED VEGGIES    Serves: 4-6    Cost: $2.50 total / $0.60 per serving

½ lb. green beans, stems cut off*

½ cup all-purpose flour

2 eggs

¼ cup milk

1 cup cornmeal

1 tsp. salt

1 tsp. black pepper

1 tsp. paprika

½ tsp garlic powder

*VEGGIE ALTERNATIVES – try any of these veggies instead of the green beans

zucchini

green pepper sticks

winter squash

cauliflower florets

broccoli florets

okra

carrot sticks

1. Heat the oven to 450° F.
2. Set up your 3-part breading station! 1) On one plate, spread out the flour. 2) Crack both eggs into a bowl, add the milk, and mix lightly with a fork. 3) On another plate, spread the cornmeal, salt, black pepper, paprika, and garlic powder. Mix the plate with your fingers.
3. Spread a small amount of oil or butter across a baking sheet.
4. Dredging the veggies: 1) A few at a time, take the green beans and dredge them in the flour. 2) Next, transfer the flour-covered beans to the egg mixture. Cover the beans lightly with egg mixture, being careful to shake off any excess egg. 3)Then transfer to the cornmeal mixture and coat them evenly.
5. Carefully spread the crusted green beans onto the baking sheet.
6. Repeat until you’ve done them all. If you run out of any of the three mixtures, just mix up a bit more.
7. Bake for 10 to 15 minutes, until golden and crispy.
8. Enjoy hot with your favorite dipping sauce! (We used Ranch Dip and Honey Mustard)

Celebrate Springtime with Asparagus! — Asparagus Soup

Asparagus Soup served as a
first course with Spicy Saltines.

        In need of a springtime soup, I asked Joann Hettenbach if she had any suggestions. Without batting a eye, she immediately responded, “Mary Rickley’s asparagus soup!” So I contacted Mary and she sent the recipe . . . along with this story. “I found the recipe some time ago on the internet when I helped June Nold, Betty Lewis and Joan prepare a meal.”  The meal was one they offered at an Arts Council auction to help fund that organization.

     After just one bite, I understood why Joann recommended the soup. It is delicious and full of springtime flavor!

     (P.S. I did search the internet trying to find the original source of the recipe to no avail.)

Asparagus Soup  

Shallots (pictured above) are members
of the onion family; they taste sweet,
with a slightly spicy kick.

3 tablespoons olive oil

3 strips bacon, cut in 1/2 " pieces

1 medium onion, chopped

1 large shallot, chopped

2 lb. fresh asparagus

8 oz. fresh spinach, washed & chopped (The spinach can be omitted but it makes the soup a nice green color. I actually used about 4 oz. instead of 8.) 

6 cups chicken or vegetable broth

1/2 to 3/4 cup heavy cream

Kosher salt

Freshly ground pepper 

1.     Heat the olive oil in a Dutch oven or large saucepan. Add bacon pieces and cook until crisp.  Remove bacon pieces and reserve, leaving bacon fat and oil in pot. 

Bacon is crisp and ready to remove from pot.

2.     Add chopped onion and shallot. Sauté until they turn slightly caramelized. 

Onions and the shallot are slightly caramelized and ready for step 3.

3.     While onions are cooking, prepare asparagus: Trim and discard woody ends, Cut the asparagus tips and set aside. Then, cut asparagus into 1" pieces. 

Bend the asparagus stalk and it will naturally break at the tender point; discard the woody stalk.
Notice that the heads of the asparagus spears have been cut off as they will later be steamed and used for garnish.

4.     Add the asparagus pieces and chopped spinach to the onions; sauté for one minute. 

I actually sautéed it until spinach began to wilt -- probably an extra 2 or 3 minutes.

5.     Pour in broth and let simmer for around 15 minutes. 

My test for doneness -- asparagus stalks  should be completely soft; time may vary
depending on the thickness of the stalks.

6.     While asparagus simmers (step 5), blanche asparagus tips in boiling water for 2 minutes. (I actually put mine in a micro-safe container, added about a tablespoons of water, covered them and microwaved for a couple of minutes).  Drain and immediately rinse with cold water and set aside.

7.     Blend to puree the soup until creamy. 

The blender is the tool for pureeing the soup! I tried an immersion blender but it did NOT
create the creamy consistency I was looking for. Hint -- if using a blender, cool the soup and make sure you don't add too much soup to the work bowl at one time.

8.     Then add cream to your taste and season with salt and pepper.

9.     Garnish soup with generous sprinkles of the asparagus tips and crisped bacon bits.

Make Ahead Notes: Here's what I did to make this soup ahead . . .
For immediate use: I followed the recipe steps 1-7 and put the soup base in the refrigerator. Right before serving I heated up the base, added cream and garnished the soup (steps 8-9).
To make and freeze: Follow steps 1-4, cool mixture and freeze. I also completed step #6 --freezing the asparagus tips. When ready to make soup, thaw asparagus and onion blend and also asparagus tips. Proceed with recipe according to specified directions. (I actually bought asparagus when on sale and made prepared multiple batches of this mixture for later use.)

Soup is served! In this case it was a first course offering, served in the china cups that go with our wedding china.

For information on asparagus purchase, nutrition and cooking, check out this article -- Asparagus: A Springtime Celebration.