This summer, I’ve decided to take a new approach for the blog.  Every week, I’ll pick a food, or a food concept and play around with it for 7 days.  This week, I’ve chosen the stalky, healthy, pungent Asparagus.

First off, let’s clear up the smelly pee issue. Methyl mercaptan, the atomic bomb in the skunk’s biologic arsenal, is also found in asparagus.  However, only when exposed to the enzymes in our stomachs can the sulfuric acid actually be released, therefore thankfully the stench is not present while cooking the veggie (1). Admittedly, there are some disputes in this discussion, but this theory seems to be the most widely accepted. (2)

Well, all things considered, I guess will be a rather smelly week for my household as we embark on seven days of recipes.  In the spring the vegetable is ubiquitous at the farmers market, so make sure you keep an eye open for the local crop.  As a member of the lily family, asparagus is closely related to the onion, the leek and scallion.   For my first recipe, there is a family reunion taking place in my fridge.

Spring (fridge) Cleaning Roasted Asparagus Soup

The best part of this recipe is that it isn’t really a recipe. The quantities can vary, the leeks can be substituted for green onions (scallions, spring onions) and the herbs are up to you!  I have made it twice already, and both times, I’ve licked the bowl.

Serves 8-10 as a first course

2 bunches asparagus cleaned and cut into pieces
1/2 pound potatoes, sliced 1/4 inch thick
3 leeks, white and light green parts chopped
4 large cloves garlic in its skin
1/4 cup olive oil
1 1/2 (ish) quarts chicken broth
1 lemon
Salt and Pepper
Fresh herbs like dill and parsley (optional, but exceptional additions!)

Preheat your oven to 375.  In a large bowl, combine asparagus, leeks (or substitutions), potatoes and garlic  with the olive oil.  Go ahead and use your hands to mix it up- more effective and more fun. Season with coarse salt (kosher) and a few grinds of fresh black pepper.  You can always add more later, this is just to give the veggies that great roasted toasted flavor.  Roast mixture on one or two baking sheets for 35 minutes, or until soft. Remove from oven and allow to cool a little. Pop the garlic cloves out of their skins.

Place 1/3 of the vegetables in the bowl of a food processor and add broth to cover. Careful! Blending hot things can be dangerous.  Blend until desired smoothness (or chunkiness!). Repeat with remaining veggies and broth in two batches.

Now taste. What does it need? Add a squeeze of lemon juice: it will brighten your soup.  Finally chop a bit of fresh parsley and/or dill and sprinkle it over top. Voila! With a piece of bread and a hunk of good Irish cheddar cheese, your meal is ready.