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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Asparagus Soup With Crispy Prosciutto
1 Med. Potato (Peeled)
2 Bunches Hen House Fresh Asparagus
4 Cups Chicken Stock
1/2 Cup Carrot (Minced)
1/2 cup Green Onion (Minced)
1 Cup Heavy Cream
Salt & pepper to taste
1/4 lb. Prosciutto (finely diced)
1/2 teasp. butter
Chives (finely chopped)

Snap off the tough part at the base of each asparagus spear and cut the spears into short lengths.

Place the potato, carrot, and green onion in a large saucepan with the stock and bring to the boil. Cook for 10 minutes, and then add the asparagus. Simmer until the vegetables are tender, about 10 more minutes. Allow to cool. Blend the soup to a purée. (You may wish to strain the soup to remove any fibres from the asparagus). Thin the soup if necessary with a little extra stock. Mix in the cream and season with the salt and pepper. Chill in refrigerator 3 hours. Saute prosciutto in butter until crisp. Serve soup chilled, garnish with asparagus tips, a drizzle of extra virgin olive oil, a sprinkling of chives and crispy prosciutto.

Jasper's Notes: Asparagus is a member of the lily family which includes plants such as onion, garlic, leeks, turnips, lilies and gladioli. Wild asparagus was loved by the ancient Greeks but it was the Romans who first cultivated it. Julius Caesar first ate it in Lombardy and wanted it served with melted butter. "As quick as cooking asparagus" was an old Roman saying meaning something accomplished rapidly and this still holds true for the cooking process today.