Farmers Market season opened on Saturday morning with a ribbon cutting. We were part of the anticipation and had a bag full of fresh Locati produce, goat milk yogurt and a Mother’s Day gift in short order. On Saturdays I am not working we will make our way to the market throughout the season.
By Monday Walla Walla was in a rush, Food Truck Night and Kontos Cellars Industry Night were scheduled at the same time, on the same night. It was Monday, we were relaxed from a relatively sedate weekend, so we decided we could attend both events. In this town it is possible to have this conflict much of the year.
We enjoyed quesadillas from the Taco La Monarca truck with Sangrias from Walla Faces at the Incubators. Certainly enough food and the Sangrias went beautifully. Where the first event last month was very cold, this was perfect with warm temps and no wind. Outside on the patio we visited with friends while we ate.
And to the Industry Night festivities at Kontos Cellars downtown. From the warm welcome to the outstanding wines, excellent live music (Kyle Sauve, solo musician from Spokane), and exquisite fare by Chef Nate (Locati Cellars cigar guy and Cameo Heights Chef). We had enough food before arriving, but the smell was so enticing we had a bit there too. My energy began to lag as the sun set so we made the rounds to say thanks and good night before heading home.
Thinking about the early sweet onions and asparagus from the Farmer’s Market I was determined to use them to best advantage. I wanted to make a light, warm-weather soup (memories of cream of asparagus soup spurred me on) to counter balance the heavy food from Monday night. Below is the recipe for my soup; it was excellent warm that night on the patio, but it was terrific cold for lunch the next day too.
Asparagus Mushroom Soup
1 1/2 lb. fresh asparagus
2 spring onions, Walla Walla Sweets if possible
2 cloves garlic
4 oz chanterelle or oyster mushrooms (I get mine dehydrated so I can keep them on hand)
1/2 cup dry white wine (Locati Pinot Grigio was my choice)
1/2 lemon juiced
6 egg yolks
dill and parsley, salt and pepper to taste
Snap the lower ends of the asparagus off, peel the onions and clip the green tips of ragged bits, peel the garlic cloves; place all of this in a large pot with 4-6 cups of water. Bring to a boil, reduce to a hard simmer and cook for an hour. I soaked my dehydrated mushrooms in the 1/2 cup of Locati Cellars Pinot Grigio for half of an hour while I chopped the asparagus spears into one-inch pieces, sliced the whites of the spring onions and chopped the garlic. Whisk the egg yolks in the lemon juice until mostly smooth, set aside.
Saute the onions, garlic and asparagus in a small amount of olive oil until just soft. Add the wine and mushrooms cooking to warm the mushrooms. Strain the hot broth, add about 1/2 cup to the egg yolk/lemon mixture, stirring constantly. When cool, add a larger amount of broth and continue to stir. Pour the clear broth back into the pot (no vegetable matter should be left in it), stir the egg yolk/lemon mixture into it, stirring well. Add the hot vegetables. Serve, adding dill and parsley to the bowls. We each added our own salt and pepper to taste.
With a glass of the Pinot Grigio that was used to make the soup, we enjoyed our supper in the mid-80* heat. The dill in the warm soup was very aromatic, less so the next day cold but still good. Have you got a recipe for asparagus or spring onions that you really love?
Now it is time to prepare for Spring Release Weekend! It will be a hopping week. I hope you have a great one. Cheers!