Asparagus is a spring vegetable that has been used from early times as a vegetable and medicine, owing to its delicate flavor. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third century AD De re Coquinaria, Book III. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter. Asparagus is pictured on an Egyptian frieze dating to 3000 BC. France’s Louis XIV had special greenhouses built for growing it.
200 gm fresh asparagus stalk
4 cups chicken broth
1 cup cream
1 cup celery
3 tbsp butter
1 cup flour
1 tbsp parsley
Salt, white pepper to taste
In a saucepan, sauté the leeks in butter. Add broth, asparagus, potatoes, and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the sliced onions and celery. Remove from the heat. In a blender, mix the flour and process until smooth.
Return to a pan, reboil on low heat and cook for a few minutes and let it cool. Gradually add the stock to the boil. Add the trimmings of asparagus, milk, and salt. Simmer over low heat for 40 minutes. Sprinkle with cream, parsley.
Serve with paratha, roti or sandwich bread, topped with cheese, chicken, tomato, and fresh parsley.