Asparagus is an incredibly potent antioxidant and has a surprising amount of protein. In fact, thanks to the protein and fiber from the asparagus and peas, as well as all of the liquid, this purée is quite filling. This is a great way to have a quick vegetable-packed meal. However, if you like more substance, try with Greek yogurt, hard boiled eggs or Ricotta Dumplings.
What you need:
2 teaspoons extra virgin olive oil or avocado oil
1 cup peas, fresh or frozen
1 yellow onion, medium dice
2 large shallots, roughly chopped
2 cups light chicken stock or bone broth
2 bunches fresh asparagus, halved
zest of half an orange
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice (preferably Meyer)
salt, to taste
pinch white pepper
½ cup grass fed whole milk or unsweetened almond milk
What to do:
Sweat peas, onion and shallots in oil with a bit of salt in medium-sized pot. Add broth and bring to a simmer. Meanwhile, bring a separate small pot of salted water to a boil and set up a small ice bath.
Add asparagus, reserving a few spears to steam, and cook until just done. It is important that the asparagus does not overcook, or else it will turn muddy green. While the asparagus is cooking in the pot, blanch remaining spears in the boiling water for one minute and shock in ice cold water for 2 minutes. Set aside.
Lower heat and purée with hand blender until very smooth (You can use a Vitamix or high speed blender if you have one, which would give the smoothest result). Turn off the heat and add zest and citrus juices.
Add milk and season with salt and pepper.
Serve immediately with asparagus tips for garnish, a bit of zest and optional dollop of yogurt into each bowl.