May is National Asparagus Month. So, I’ve come up with a delicious and easy recipe to help us celebrate asparagus in Pure Michigan style. Asparagus is nutritious, flavorful, and one of Michigan’s first signs of spring. It’s our state’s first green vegetable harvested each year, lasting for a six to seven week period. Due to the weather, it’s fashionably late this year. Harvest is expected to be in full swing around the middle of May and through June. So visit a U-pick farm, orchard or farmers market near you now!

Fresh, in-season produce like asparagus, when prepared properly only needs a touch of salt and pepper to make the flavor pop. I love this recipe because you’re eating fresh homemade food and it only takes a few minutes to prepare. You’ll love the ease, simplicity and taste of this bisque and your family will too.

Asparagus Bisque
vegan+gluten-free
makes 4 Servings

Ingredients:
1 bunch of Asparagus, with the tough 2” of ends removed
2 quarts of purified water
sea salt
1-2 tablespoons pinenuts, lightly toasted in a frypan
cracked pepper to taste

Preparation:

• Bring water to a rapid boil.
• Add two pinches of salt to the water and then add the asparagus.  Add another pinch on top and let boil for 3 minutes, until asparagus is bright green.
• Remove the asparagus, reserving the water. 
• Place the asparagus in a blender and add back 1 cup of the cooking water.  blend until smooth, adding back more water 1/2 cup at a time until the desired consistency is achieved.
• Salt to taste.
• Ladle the bisque into a shallow bowl then garnish with toasted pine nuts and cracked pepper.

Happy Spring!