SPRING ASPARAGUS

SPRING ASPARAGUS 2 tbsp. olive oil 1 c. med. onion, diced 1/2 c. (2) celery rib, diced 1/2 c. (1 sm.) carrot, diced 1 clove garlic, minced 4 qt. vegetable stock 1/2 c. (1 lg.) tomato, peeled, seeded & diced 6 oz. (75) shitake mushrooms, sliced thin 20 (med.) asparagus, butts trimmed, sliced bias (reserve butts) 1 tsp. cracked black pepper Pinch of Tabasco Dash of salt to taste

In a 2 quart saucepan, saute onion sin olive oil until almost transparent, add celery, carrot, garlic and cracked black pepper. Saute 2 minutes. Meanwhile, cook asparagus in boiling water for 3 minutes or until barely tender. Drain and refresh asparagus briefly in a bowl of ice water to set color. Reserve. Season soup with salt, Tabasco and add asparagus when ready to serve to retain color. Garnish with chopped parsley. Makes 6 servings.

For vegetable stock, use butts from asparagus. In stock pot, add asparagus butts, scrapes of carrot, celery and onion, 4 quarts water, fresh thyme, 1 bay leaf, 1 clove, whole white pepper. Cook until boiling and simmer for 15 minutes, drain and reserve for soup.

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