I tend to be a predictable gal with my asparagus. Roasted in a hot oven or grilled is usually my preference, not just for flavor but for ease of cooking. However, sometimes I like to branch out and make an unbelievably simple soup that satisfies all the senses. It has the beautiful combination flavor of leeks and asparagus, a vibrant color along with a velvety texture that makes it seem like more than just a few simple ingredients.
From March 15 to May 5 asparagus is in season here in Arkansas. Find it at farmer’s markets, u-pick farms or under the Arkansas Grown signage in your local grocery store. Or grow it in your own garden. Because it’s a perennial vegetable, it can produce spears without being replanted for up to 20 years.
The soup’s color is dependent on the kind of stock being used. If you use a lighter colored broth or stock, then the vibrant green of the asparagus shows up better. I tend to have darker broths, because I use roasted bones and mushrooms when I make my own at home. Store bought versions work well too!