kyproud

Kentucky Proud asparagus...

Nothing else is close.

Asparagus

Kentucky Proud asparagus is available from mid April through the end of June.

Selecting Kentucky Proud asparagus.

When buying asparagus, look for stalks that are straight and firm. Fatter stalks are generally meatier and will be more tender after cooking. Avoid wilted, flat or angular stems.

Keeping Kentucky Proud asparagus fresh.

Asparagus is highly perishable, and it needs to be chilled as soon after purchase as possible. For best flavor, keep asparagus at 40 degress or lower, and use within a day or two. You can help maintain the flavor by wrapping the base ends in a damp paper towel, and then placing all of the asparagus in a plastic bag before refrigerating.

A delicious Kentucky Proud favorite...Mays Lick Cream of Asparagus Soup!

You'll need:

1/2 cup chopped Kentucky Proud onion

1 tablespoon vegetable oil

2 14 ounce cans chicken broth

2 1/2 pounds fresh Kentucky Proud asparagus, trimmed and cut into 1 inch pieces

1/4 teaspoon tarragon

1/4 cup butter or margarine

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon white pepper

3 cups half-and-half

1 1/2 teaspoons lemon juice

Saute' the onion in the oil in a large suacepan over medium heat until tender. Add the broth, asparagus and tarragon. Simmer for 8 to 10 minutes or until the asparagus is tender. Puree' the asparagus mixture 1/3 at a time in a blender or food processor.

Melt the butter in a Dutch oven or stockpot. Stir in the flour, salt and white pepper. Cook for 2 minutes or until golden brown, stirring constantly. Add the half-and-half gradually, stirring constantly. Stir in the pureed asparagus mixture and lemon juice. Cook until heated through.

Yields 8 servings.

Recipe from the "Pride of Kentucky" cookbook, published by the Kentucky Department of Agriculture and the University of Kentucky Cooperative Extension Service.

Return to produce information page.

Check out other great Kentucky Proud recipes.