This soup serves up asparagus two ways: First, blended in a smooth, flavorful soup, and second, roasted with ham and used as an add-in. I love the way the ham gets crispy edges in the oven and gives more flavor to the asparagus bits.
Prep time 20 minutes
21/2 pounds (1.1 kg) asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
2 leeks, trimmed and chopped (white and pale green parts only)
2 cloves garlic, minced
2 tablespoons (30 ml) freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon sea salt
1/4 teaspoon black pepper
1 quart (946 ml) chicken broth
5 slices diced ham
1 tablespoon avocado oil
1 cup (235 ml) full-fat coconut milk
1/3 cup chopped fresh dill
2 tablespoons (30 g) Homemade Ghee
1 Place 2 pounds (905 g) of the asparagus in a 4-quart (3.8 liter) slow cooker. Set the remaining 1/2 pound (225 g) aside for later.
2 Add the leeks, garlic, lemon juice, mustard, sea salt, pepper, and broth to the cooker, and give it a good stir.
3 Cover and cook on low for 4 hours.
4 When the soup is nearly finished cooking, preheat the oven to 425°F (218°C).
5 Place the reserved asparagus and diced ham on a rimmed baking sheet. Drizzle with avocado oil and toss to coat evenly. Roast it for 8 to 10 minutes, until the asparagus has dark spots and the ham has crispy edges.
6 Blend the soup, preferably with an immersion blender, until smooth. Stir in the coconut milk, dill, and ghee. Taste, and add more salt if necessary.
7 Serve with a couple spoonfuls of the roasted asparagus and ham mixture.