A Dinner with Asparagus and Paesano
This meal wasn’t a typical one; I put some ingredients together into some interesting ways.
Appetizer: Salad of Favorites
I combined my love for so-called prosciutto di parma, Hanover tomato, and buffalo mozzarella cheese, and provided flavor with EVOO and authentic, long-aged balsamic vinegar. The only gesture of perfection left would have been single leaves of baby basil placed on top.
Special Asparagus Soup
- 1 large sweet onion
- 5 cloves garlic
- EVOO
- salt, pepper
- one bunch asparagus
- one small carton, heavy cream
- one quart chicken stock
- white wine
- one-half head broccoli-cauliflower hybrid vegetable
- lemon juice
I cooked the onion and garlic in EVOO, until slight color came to the sweet onions. I added the green cauliflower, and stirred. Minutes later, I added the chopped stalks of asparagus, tips reserved. Once everything had been coated in the fat, I added the wine, then the chicken stock, and simmered the concoction for some 10 minutes.
Then, I removed the stock to a blender, and in 2 batches, pureéed the soup. Added back to the pot, I re-heated the mixture, mounting it with cream and the tips of asparagus, back up to a light simmer. The soup was then finally served, and garnished with fresh lemon juice.
Dinner was served alongside Zingerman’s Paesano bread.
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