Asparagus has a lifespan in the Valley of four to six weeks. We are on our fourth week on June 10 so try this recipe on for size.
1 bunch asparagus with stalks trimmed
1 C yogurt
2 C chicken stock
1 C water
1 t white pepper
1 t salt
3-5 scrapes nutmeg
Trim tips off asparagus and set aside. Chop remaining stalks into 1-inch pieces. Bring stock and water to boil. Add the asparagus stalks, salt and pepper. Simmer for 30 minutes. Add several scrapes of nutmeg. Process in food mill or food processor and return soup to pan. To cook them, add asparagus tips and simmer for five minutes. Remove soup from heat. When still warm, stir in the yogurt. Serve in individual bowls with a dollop of yogurt speared with an asparagus tip as garnish. (You will have to fish them out of the soup.) Disclaimer: If you are the sort of person to share a bit of human food with your cat, resist the temptation with this dish. Asparagus soup has a similar impact on the feline digestive system to the female human digestive system. Hadley Grass is an imposing crop and pretty much retains its character post consumption in soup or any other form!