Our new intern Spencer came up with this recipe and then guided me in making it for our enFuso Chef Demo at the Williams-Sonoma Crystal Cove (Newport Beach, CA). I can vouch for it because I made it myself!
It got a great reception at the demo, especially when they noshed on the surprise inside, that perfectly al dente and smoky asparagus tip.
- 1.5 pounds green asparagus: woody stem bottoms snapped off and discarded
- 1 quart vegetable broth
- 8 ounces heavy whipping cream
- Approx. 1/2 Loaf Italian or French country bread, torn into large pieces.
- 1/2 lemon cut lengthwise
- Large water bath with ice
- Salt & Pepper
- Any enFuso Smoke infused Olive Oil (Late Harvest, Turbo, or Smoky Garlic)-1 to 2 Tablespoons
Cut tips from asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Cut stalks into 1/2-inch pieces. (Below shows the torn bread, the discarded woody tips of the asparagus, the asparagus tips and cut stalks.)
Bring a large stock pot of salted water to the boil. Add the lemon half, and using a sieve, or wire mesh skimmer, submerge the asparagus tips in the boiling water. After they turn bright green, and maintain their crunch, 1-3 minutes, remove and plunge into water bath to cool. Repeat with the asparagus stalks. (Below shows the boiling water, the ice water bath, and the asparagus tips ready to plunge into the boiling water.)
Purée the soup in a blender until smooth as follows, using caution due to blending hot liquid. Remove the smaller center cap from the larger blender lid and cover with a dry kitchen towel, allowing steam to escape, and preventing the soup from spraying out of the blender.
After blending all the soup, add pieces of country bread to the blender to achieve the consistency of thin gravy. Then season soup with salt and pepper to taste.
Place the asparagus tips in a bowl, and toss with the enFuso Smoke Infused Olive Oil.
Below are photos of the finished product from the Willams-Sonoma Chef Demo…