Springtime Asparagus and a Newfound Favorite Vinaigrette

June 12, 2011
By Holly Jennings

This spring was my first real asparagus harvest. Last season, the bed, then just one year old, was an exercise in restraint; there was just a handful of asparagus large enough to be picked. With asparagus, immediate gratification is a bad thing: If you over indulge when the asparagus bed is too young, and the asparagus are too thin, the roots will not have an opportunity to establish themselves, which is necessary for a good strong bed with years of productivity ahead.* Even this year, there were many asparagus that I deemed too thin to pick. Even so, I had enough to grill, blanch and sauté, and try two asparagus recipes from Crescent Dragonwagon’s cookbook, Dairy Hollow House Soup & Bread: Asparagus and White Wine Soup and Composed Salad of Asparagus and Snow Peas, shown below.

The soup, made with few ingredients—basically cream, milk, white wine, and cheddar cheese—and thickened with a roux, is nicely suited to this spring vegetable. (more…)