Asparagus for All: June Recipes

Inside the Ingredients

The road marker to summer is chalkboard signs reading “ASPARAGUS! TURN HERE!” Nothing says we’ve arrived more than bright green stalks, freshly harvested from the once-frozen tundra. To honor this exciting time, we have made Asparagus Tempura and Cream of Asparagus Soup. Our favorite asparagus comes from Norconk Farms located in Honor, and if we are unable to get there, we love Riley Orchards Asparagus from Mears (carried throughout stores across northern Michigan).

Asparagus Tempura

One could argue that this is the grown up french fry… made from asparagus, of course.

Tempura Ingredients
2 lbs. asparagus, woody ends trimmed
1 1/2 cups all-purpose flour, divided
1 cup chilled club soda
1 large egg
Vegetable oil for frying
Salt

Mustard Sauce Ingredients
1/3 cup mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon sour cream
1 teaspoon fresh lemon juice
Pinch of each salt and pepper

To make the sauce: Mix together all ingredients until smooth. Chill until ready to serve.

To make the tempura: In a large stockpot with tall sides, heat 1½ inches of oil to 350 degrees. Meanwhile, set up a dredging and dipping station. In one large shallow dish, such as a square cake pan or something similar, add half a cup of flour in an even layer. Set aside. In another large shallow dish, beat one egg. Add the club soda and mix gently until just combined. Gently fold in the remaining 1 cup of flour until just combined—it is okay if it is still slightly lumpy. Working a few stalks at a time, dredge the asparagus in the flour, shake off excess, then dip in the batter. Carefully place in the hot oil and fry for one to two minutes, or until lightly golden. Remove and place on a wire rack lined with paper towel to drain excess oil. Sprinkle with salt and serve immediately with mustard sauce.

Cream of Asparagus Soup with Gorgonzola

If spring becoming summer had to be defined by a soup, this would be it.

Ingredients
2 tablespoons butter
1 cup diced yellow onion, about 1 large
2 lbs. asparagus
4 cups vegetable broth
1/3 cup heavy cream
8 oz. Gorgonzola cheese
Olive oil
Salt and pepper

To prepare the asparagus: Trim the woody ends off the asparagus. Cut off 3-inch tips from half of the asparagus. Place in a small roasting pan, drizzle with enough olive oil to lightly coat, sprinkle with salt and pepper, and roast at 415 degrees until lightly crisped, around 15 to 20 minutes. Cut the remaining asparagus into 1/2 inch pieces. Set aside.

To make the soup: In a large stockpot over medium heat, melt the butter. Add the onion and cook until translucent, 3-4 minutes. Add the asparagus, sauté for five minutes. Add the broth, bring to a boil, and then let simmer for around 10 minutes until the asparagus is just tender. Take off the heat, add the heavy cream, and blend with an immersion blender until smooth. Crumble 6 oz. of the Gorgonzola into the soup, gently stir in. Taste, then season with salt and pepper. To serve, add Gorgonzola crumbles and a few pieces of roasted asparagus tips to each bowl.

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