Asparagus- The ferns of the vegetable world

It takes a patiently tenacious gardener to grow asparagus. But, once you plant and establish asparagus beds they keep giving you their lovely ineluctably sweet ferny stalks for years and years. Asparagus is an excellent source of vitamin B6, calcium, vitamin C, and the all important mineral Iron. Not only that, but it looks beautiful in the garden and it's a great way to welcome the spring and erase away any winter petulance that one may have.

Check out the asparagus recipe below for some ways to shake up your use of asparagus.

Asparagus soup
from our friend Emeril Lagasse

- 3 pounds asparagus
- 8 cups broth
- 4 tablespoons unsalted butter
- 4 shallots, diced
- 1 cup minced leeks, whites only
- 1 tablespoon minced garlic
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan (for garnish)

Directions
Cut the asparagus tips off, and chop the woody ends off the stock. Cut up the remaining stocks into 1/2 inch strips. In a medium pot bring the broth to boil. Add the woody stocks into the broth and simmer for about 20 minuets, infusing the asparagus flavor into the broth. Remove woody stocks after 20 minuets, reserving the broth. Blanch the tips into hot water for about 2 minuets, remove from hot water.

In a medium stock pot melt butter. Add leeks and onions and cook until tender. Add garlic and cook for about one minute, add the 1/2 inch asparagus stocks and cook with salt and pepper for about 2 minutes. Add the reserved broth from the previous step and cook for about 20 minutes, or until asparagus is tender.

Use a hand blender or put broth mixture in a food processor to make smooth. Add cream and reserved asparagus tips for garnish.

Roasted Asparagus
- 1 pound asparagus
- 2 cloves garlic, minced
- lemon juice, to taste
- 1 to 2 tablespoons of olive oil

Pre-heat oven to 400, rinse asparagus and chop of woody end. Lay the asparagus flat onto a baking sheet. Drizzle olive oil over asapragus and roll the asparagus until they are covered with olive oil. Sprinkle garlic evenly over asparagus, and season with salt and pepper if desired. Place in oven for about 10 minutes or until tender. Drizzle with lemon juice before serving.