Spring...maybe

Spring is finally here! Sort of.  It has at least made an attempt at appearing so I guess I will take it.  With the warmer (relatively speaking) weather comes all the fun stuff spring had to offer: getting the garden ready, cooking outside, drying the laundry on the clothesline, and of course ASPARAGUS!  We burned the overgrowth off the beds and now are just waiting patiently for those tasty little spears to poke their heads through the earth.  I love asparagus.  Our whole family loves it.  It is something we look forward to each spring and we would usually have a few spears by now but since mother nature refuses to cooperate I guess we will have to wait a little longer.  In the meantime I thought it would be nice to share some of my favorite ways to cook asparagus.

Grilled Asparagus
Combine 3Tbsp Olive Oil with 2 cloves finely minced garlic in a zip-top bag.  Put your asparagus in the bag and shake to coat.  Refrigerate for about an hour or so.  Fire up the grill and lay those babies perpendicular to the grates (you don't want to lose any of those tasty little buggers!)  Sprinkle with a little sea salt and fresh cracked pepper and cook until slightly bendy but still firm.  Don't worry if they get a little char on them, it only makes it better!  Enjoy!

Asparagus soup
Bacon
1lb asparagus (cut into 1in pieces)
3-4 large russet potatoes
1 small onion (diced)
2 cloves garlic (minced)
Heavy cream
Flour
salt
pepper

Cut peeled and and washed potatoes in to 1in cubes and place in a large pot.  Cover with water (potatoes should just be covered with water) and bring to a boil.  Reduce heat and cook potatoes until tender. While your potatoes are going...Cook bacon over medium/low until fat has been rendered and the bacon is just starting to brown. Remove bacon and reserve about 2Tbsp fat.   Add your onion.  Cook until onion starts to soften.  Add the garlic and cook everything for about 1 minute.  Sprinkle 1Tbsp flour and cook for another minute or so.  Remove from heat.  Add one cup heavy cream and stir to combine.  Add heavy cream mixture and asparagus to the pot and bring to a boil.  Reduce heat and simmer until asparagus is tender and the soup starts to thickens.  Add salt and pepper to taste.   Enjoy :)