A Taste of Spring



Since it’s supposed to be spring (forget that we’re supposed to get a little more snow), a little green may be nice.



  • 2 bunches asparagus chopped, tips reserved and hard stalks reserved
  • 4 cups chicken stock
  • 4 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons white wine
  • 1 medium Spanish onion, roughly chopped
  • 8 slices of paper thin pancetta (or bacon)
  • 4 eggs
  • 1/4 cup flat leaf parsley
  • 4 cloves garlic, sliced


» Roughly chop the hard stalks and simmer in the chicken stock for 15 minutes.

» Sauté the onion and garlic in 2 tablespoons butter and olive oil until soft but not brown. Add 3 tablespoons of dry white wine and continue cooking until evaporated. Add the asparagus and chicken stock to onion and garlic, and bring to boil. Simmer 10 minutes.

» With a colander, blanch the tips in the soup until tender. Plunge in ice water.

» Crisp pancetta or bacon in the oven.

» In a blender, puree the asparagus, stock and parsley in blender. Add remaining cold butter. Blend until smooth. Season to taste with salt and white pepper.

» Poach the eggs in simmering water until just set.

» To serve: Ladle soup into 4 bowls. Arrange egg on top and garnish with crispy pancetta and warm asparagus tips.

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