For those of you that don’t live in Bulgaria, asparagus can cost anywhere from 10 – 12 leva ($7.50 – $9.00) per pound. I am not familiar with the cost in the US, but for me that is rather pricy for the grocery store. To my surprise, I found a bunch of asparagus in Kaufland Kyustendil for 3.99 leva ($2.75) and they didn’t look miserable, which is the case sometime.
In my quest to start cooking seasonally, I researched a bunch of asparagus recipes from my girl Martha. The first was a Spring Chicken Ragu
, I won’t deny that the flavor were good (thanks chicken stock
), but it was not what I expected. It wasn’t a soup or a stew, but it seemed like pot pie filling that needed the pie. I would make it creamy… maybe add a roux or something to give it a bind! I think if you adjust this recipe to become a pot pie or even a quiche, it would give it some additional character. If you are health conscious, keep it the same and add a starch… maybe brown rice? But if you like fat and calories, go with my suggestions.
For lunch on Wednesday, I made Asparagus Soup
with a nice fresh loaf of bread! It was good. Even my kids ate it… Actually, they made it. I prepared the ingredient’s (yeah mise en place) and told my oldest daughter Maya (5) when to add them and when to stir. The only thing I didn’t let her do was blend with the hand mixer, which really pissed her off. My youngest daughter Boryana (3), she was in charge of blanching the asparagus tips. I was surprised that they both finished an entire bowl of soup. Maybe it was because they helped prepare it or they wanted a Dannonino (mouth-size servings of Dannon yogurt) for dessert.
I will try to whip up a few more asparagus recipes before Angel (husband and guinea pig # 1) starts to protest, like he did when butternut squash was in season!