Fresh Spring vegetables are literally calling my name. And asparagus has been on my brain since we went to Las Vegas earlier this month. I have been in kind of a recipe development fog and despite the numerous fields I get inspiration from I guess Gordon Ramsay should be the one who held the spark to my dim flame.
On our first night in Vegas, we had reservations at the Gordon Steak restaurant.
Oh my goodness was it worth it! We started out with this AMAZING Creamy Asparagus Soup with both white and green asparagus with a pile of steamed blue crab at its center. Pure bliss if you ask me! I knew right then and there I was going to attempt to recreate this dish at home to share with all of you busy farmer’s market people!
And of course you can’t not get the beef wellington while at a Gordon Ramsay restaurant. Again, incredible. Two thumbs WAY up! I HIGHLY recommend going to this restaurant if you ever take a visit to Vegas.
The main reason we went was to go see Guns N Roses. I have been one of their biggest fans since way before high school. In fact according to my mom, she used to sing “Sweet Child O’ Mine” to me as a lullaby as a baby! And it far exceeded my expectations. I was totally a fan girl and geeking out the WHOLE time!
Slash was there (my guitar hero) and then SEBASTIAN BACH made a surprise appearance! OH MY GOSH!!!! I was over the moon excited and giddy!
And for all you Gilmore Girl’s fans. I hear he is back in the revival to play Gil ( the lead guitarist in Hep-Alien)!!! Can’t wait for the new season!
-INTERMISSION- I went to the Farmer's Market in downtown Fredericksburg while in the middle of writing this post and had a love affair with radishes and well now, I force you to bask in the glory of these GORGEOUS radishes!-for no reason-
Now back to this soup. Do you ever go to the farmer’s markets just to be overwhelmed with all those fresh fruits and veggies, load up your bag and haven’t the faintest idea on what to make? I am hoping to change all that! I have ideas/motions in the works to possibly make life easier at Farmer’s Markets to help out those who may not have a clue on what to make! Stay tuned!
This soup is creamy (with no cream) and is made in less than 30 minutes! Talk about a tasty easy weeknight meal! And even though it’s getting warmer out, I love soup no matter what time of year it is!
Cream of Asparagus Soup
Servings: 6 Size: 1 ½ cup
- 2 lbs of asparagus , cut in half
- 1 tbs of ghee or unsalted butter
- 1 medium onion, chopped
- 1 leek, sliced
- 5 cups of reduced sodium vegetable broth
- 2 tbs avocado oil
- Kosher salt and fresh pepper, to taste
- Chives, green onion, sunflower seeds, and asparagus tips for garnish
Melt ghee in a large pot over low heat. Add onion and leeks and sauté until soft, about 4 minutes
Add asparagus with vegetable broth with fresh pepper. Bring to a boil, cover and cook on low for 20 minutes. Remove from heat and blend using a hand blender (immersion) or pour into a large blender to puree. As you are blending slowly add the avocado oil. This helps bring out the creamy texture!
This will be a perfect dish to impress mom on Mother’s Day this year!
This recipe was inspired by Skinnytaste