One time on Usenet, "Jude" > said:
> Litttle Malice wrote:
>
> >
> > Cream of Asparagus Soup
> >
> > 3/4 lb. asparagus, trimmed and sliced thin
> > 1/2 small onion, chopped
> > 3-4 strips bacon, precooked and crumbled
> > 4 T. butter
> > 4 T. flour
> > 1 1/2 - 2 C. milk
> > Salt & Pepper to taste
> > 1 tsp. lemon juice (optional)
> >
> > Put asparagus and onions in large kettle or dutch oven and barely
> > cover with cold water. Cover tightly and heat to boiling; reduce
> > heat and simmer for 2 hours or until asparagus is tender.
>
> 2 hours? Doesn't that get the asparagus all mushy and that ugly olive
> green color? I generally cook mine very gently, even for soup. Maybe 15
> minutes. Tops. Does it really work cooked down like that?

I know, it sounds like a long time, but I kept checking every half
hour and it took that long to get reasonably soft. And no, it doesn't
get olive green and slimy like the canned stuff, but it does get kinda
mushy -- that's what I was going for. I still had to mash the heck
out of it with a potato masher. I pointed out to DH that this is why
I really need a stick blender. :-)

> The other thing I do when making asparagus soup is to reserve some of
> the tips, steam them lightly, and add them whole at the end, after the
> rest is purees. might consider that. It gives good texture.
>
> <<afraid to risk a pound of asparagus to this!

Not a bad idea, Jude, thanks...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~