4 Seasonal Hamptons Recipes To Put A Spring In Your Step

WHAT YOU'LL NEED
½ cup basmati rice
1 pound thick asparagus, woody ends removed
1 pound thin asparagus, wood ends removed
2 tablespoons olive oil
½ medium white onion, minced
2 garlic cloves, minced
32 ounces chicken or vegetable stock
3 teaspoons sea salt
¼ teaspoon freshly ground black pepper
½ cup heavy whipping cream
3 tablespoons freshly grated Parmesan, plus more for garnish

[Serves 4]

Cook the rice according to package instructions. Drain and reserve. 

Wash and dry the asparagus. Slice each spear of the thick asparagus into 2-inch pieces. You don’t have to bother to peel them. Slice the thin asparagus into ½-inch pieces and reserve.

Pour the olive oil into a medium frying pan and place over medium heat. Add the onion and garlic and cook until tender, about 3 minutes. Pour in the broth and bring to a boil. Slip the thicker pieces of asparagus into the boiling broth and cook until they are very soft. Take off the heat and cool the broth with the asparagus to room temperature.

Meanwhile, put the pieces of thin asparagus into a medium frying pan and cover with water. Bring to a boil and cook until just fork tender. Drain and reserve.

Working in two batches, put half the cooled broth with thick asparagus into a food processor or blender. Process for about 10 seconds, until smooth.

Pour the smooth asparagus mixture into a medium saucepan. Repeat this process for the second batch of broth with thick asparagus. Add 2 teaspoons sea salt and the black pepper.

Now you should have a pot of smooth asparagus soup. Add the cooked rice and cooked thin asparagus and stir to blend. 

To make the savory whipped cream, pour the whipping cream into a jar, add the Parmesan and 1 teaspoon salt. Cover the jar and shake vigorously until the cream has thickened and can take shape. Or simply whip the cream with an electric mixer until soft peaks form, then whisk in the Parmesan and salt. 

To serve the soup, heat it until hot. Divide it evenly between four bowls. Scoop a big dollop of the whipped cream onto the center of each bowl, dust the top of each dollop of cream with a little grated Parmesan, and serve.

STACY’S PAIRING: A crisp Pinot Grigio could work with all this flavorful greenness. Locally, I like the balancing effect that the bottom notes in Osprey’s Dominion Gewürztraminer have on this springy dish.