Deborah Harsha, local foodie, sent this month’s recipe, perfect for all the fresh asparagus available right now. Serves 4-6.
4 lbs. asparagus, sliced thin
1 head garlic roasted and smashed
2 T butter
3 ½ C chicken broth
Extra virgin olive oil for roasting
Roast all asparagus tips (and some stalks) until brown and crispy. (400° for 10-15 minutes)
In large pot, melt butter, add garlic and cook 1 minute
Add cut asparagus and cook a few minutes (2-3)
Add chicken broth, heat to bubbling and asparagus is tender (another 3-5 minutes)
Use immersion blender to purée.
Add roasted asparagus and serve.