I love growing vegetables. Why? Because I love eating.
Keep an eye open for recipes featuring garden fresh season ingredients. I’ll even try to remember to take pretty pictures…next time.
Not only that, but I’ll let you know when we cheat. This asparagus rice soup, for example, stars asparagus from Culton Organics found at Headhouse Square’s Farmers’ Market. I’m afraid the little blue deck isn’t sporting any asparagus this spring.
Asparagus and Rice Soup
– serves 4 –
Very slightly adapted from Nick Kindelsperger’s Serious Eats recipe
3 tablespoons extra-virgin olive oil
2 cups diced onions
1/4 cup white rice
4 cups chicken stock
8 ounces asparagus, stems removed, sliced diagonally into 1/4 inch pieces
4 ounces bacon or pancetta, diced
Salt and pepper
1. Pour 3 tablespoons of the oil into a medium saucepan. Tun the heat to medium and add the onions and a pinch of salt. Cook, stirring occasionally, until translucent, about 10 minutes.
2. Dump in the rice and then pour in the stock. Bring to boil, reduce to a simmer, and then cover and cook for 15 minutes or until the rice is tender.
3. Meanwhile, add the bacon and cook for a few minutes, until some of the fat has rendered. Then add the asparagus and stir until the asparagus is coated with oil. Then cook, without stirring for about 4 minutes. Stir and cook for 4 minutes. The asparagus should be tender and delicious. Cook for 4 minutes more if it is not ready.
4. Dump the asparagus and bacon into the saucepan. Bring to a boil, cook for 1 minute, and then turn off the heat. Add lots of black pepper and season with salt to taste. Optional: add a dash of cream to each bowl for added depth.