I tried making pickles for the first time lately, among else using asparagus as a vegetable. Since I didn’t want to throw away the trimmings I made cream of asparagus soup. Not complicated, not time consuming and tasty.
Trimmings of one bunch of green asparagus
Trim the asparagus: Hold the stalk with one hand in the middle and one hand at the thick end. Bend it. The spot where it breaks naturally is the spot where the woody part ends. Cut the trimmings into 1-2 cm pieces. Dice shallot and garlic finely.
In a pot over medium high heat, heat up the olive oil and cook onions and garlic until translucent but not browned. Then add the asparagus trimmings, stir and let soften a little. Deglaze the pot with a good dash of white wine and let it evaporate until almost dry.
Add in the vegetable stock, season with salt, pepper and allspice and let simmer, covered, for around 10-15 minutes.
When the time is up, add in the cream, then get a stick blender and finely blend the soup. (This also foams up the cream a little and gives the soup a nice texture). After a final taste test, ladle into a bowl and drizzle with a splash of olive oil and a few cracks of black pepper. This is good soup.