I love to eat it just like that or transform it into a soup. Below is one of my favorite springtime recipes from The Homegrown Paleo Cookbook.
Do you know how asparagus grows? I recently posted this image on my Instagram account and got lots of comments from people saying they didn’t realize that it grew this way. We’ve been harvesting it twice a day, as it can grow several inches in ONE DAY! Can you believe that?
- 1½ pounds asparagus
- 3 tablespoons ghee, divided
- Sea salt and ground black pepper
- 1 large yellow onion, chopped
- 1 white fleshed sweet potato, peeled and cut into large chunks
- 1 or 2 pinches of cayenne pepper
- 1½ quarts homemade chicken stock
- ¼ pound trumpet mushrooms (see Notes)
- Juice of ½ lime
- A few fresh sorrel leaves, cut into thin ribbons (see Notes)
- Natural White truffle oil (in olive oil), for drizzling on the soup (optional)
- Preheat the oven to 425°F. Line a rimmed baking sheet or other baking dish with parchment paper.
- Wash the asparagus to make sure that all of the sand is removed (you don’t want a crunchy soup) and snap off the bottom ¼ to ⅓ of the stalks. Set the bottom portion of the stalks aside for use later in the recipe.
- Melt 1 tablespoon of the ghee. In a large bowl, toss the asparagus with the melted ghee and a sprinkling of salt and pepper.
- Spread out the asparagus on the prepared baking sheet. Place in the oven and roast for half an hour, or until the asparagus is tender.
- While the asparagus is roasting, melt 1 tablespoon of ghee in a large soup pot over medium heat.
- Add the onion and sauté for about 10 minutes, until soft.
- Add the sweet potato, cayenne pepper, reserved pieces of asparagus stalk, and stock. Simmer for half an hour or until the sweet potato is soft.
- While the soup is simmering, slice the trumpet mushrooms into small coins, about ⅛ inch thick. Sauté them in the rest of the ghee over medium-high heat for about 5 minutes per side, until lightly browned. Drain on a paper towel and set aside.
- Remove the asparagus stalks from the soup and discard. Cut the roasted asparagus into 2-inch pieces and add to the soup. Simmer for about 5 minutes.
- Remove the soup from heat and, with an immersion blender, blend the soup. You can also do this with a food processor or blender, working in batches.
- Add the lime juice and season with salt and pepper to taste.
- When ready to serve, ladle the soup into bowls and garnish with the mushrooms, sorrel, and a drizzle of truffle oil.
Whole 30: Yes
AIP: Omit the black pepper and cayenne pepper.
And if you don’t feel like making the soup, just stop at the roasted asparagus and enjoy!
Image credit for soup and roasted asparagus: Heidi Murphy