We have a large asparagus patch and are able to freeze a lot for the year. This recipe highlights all the flavor of the vegetable and is easy to make. I like to heat up some soup in a coffee mug for an afternoon snack.
—SHERRI MELOTIK OAK CREEK, WI
PREP: 15 MIN. • COOK: 20 MIN. • MAKES: 6 SERVINGS
1 teaspoon canola oil
1 small onion, chopped
1 garlic clove, minced
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)
1 can (14 1/2 ounces) reduced-sodium chicken broth
4 tablespoons all-purpose flour, divided
2 1/2 cups fat-free milk, divided
2 tablespoons butter
3/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup half-and-half cream
2 tablespoons white wine
1 tablespoon lemon juice
Minced fresh chives, optional
1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir for 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until the asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth.
2. In a small bowl, mix 2 tablespoons of the flour and 1/4 cup of the milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and the remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, the remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.