Fresh asparagus is a wonderful thing to eat. Poached, baked, B BQ’d, steamed….it doesn’t matter.

 

• 3 tbsp. olive oil
• 1 lb. asparagus
• 1/2 onion, finely chopped
• 1 garlic clove, finely chopped
• 3 tbsp. flour
• 3 3/4 cups chicken stock
• pinch of dried thyme
• 1/4 cup whipping cream
• salt and pepper to taste
• 1/2-3/4 cup grated aged white cheddar
• 1 lime, grated

Heat the oil in a pot, add the asparagus, onion and garlic and cook for about 5 minutes until softened.

Mix in the flour until well combined and while stirring, add the chicken stock. Add the thyme and bring to a simmer. Cook for about 20 minutes until the asparagus has become tender. Puree in a food processor until smooth. Return to the pot and add the cream. Heat through.

Ladle into warm bowls, add a generous dollop of sour cream and sprinkle some of the grated lime peel on top.

Did I say….more, please?