By Michael Minorgan for Curtains Up minorganmichael@yahoo.com
CREAM OF ASPARAGUS SOUP WITH SEARED SCALLOP AND CRISPY PANCETTA CURLS
A true harbinger of Spring is the appearance of locally grown asparagus. Although asparagus is now available year round the locally grown variety always has that added spark of flavor and freshness. Asparagus is probably one of the oldest know vegetable varieties appearing in Egypt dating back to 3000BC. The Romans in their time held it in such high regard that they froze it high in the Alps to be served at their Feast of Epicurus. Emperor Augustus even created the “Asparagus Fleet” especially for hauling the vegetable. Asparagus, as well as being delicious, is thought to have many medicinal and aphrodisiacal qualities, the latter being scientifically unconfirmed! (1)….Enjoy!
(1) wikipedia
Image Courtesy of John Jones
1 lb. asparagus (approx. 2 bunches) chopped ( keep some cooked heads for garnish)
1cup chopped leeks (white parts only)
½ cup chopped celery
6-7 cups stock
3 tbsp butter
½ cup cream
Saute leeks and celery in a bit of butter until softened not browned add in chopped asparagus and stock in a pot, bring to a boil then simmer for about 30 min.
Puree with hand blender until smooth
Slowly add cream mixture combine well and heat through
SEARED SCALLOPS
Make sure your scallop (use a large one) is very dry before sauteeing. season with salt and pepper. Sear in a hot pan with a little olive oil. Do not turn until nicely caramelized. Turn and caramelize the other side. DO NOT OVER COOK or the scallop will be very tough. Scallops should be served a bit raw in the middle
PROSCUITTO CURLS
Cut proscuitto into thin strips and toss with some olive oil. Bake in oven until crispy
SERVE
Serve soup with asparagus heads in the middle, scallop on top and proscuitto curls on top of that
