asparagus soup

So I know asparagus isn't for everyone... and that asparagus soup is a little weird sounding, but I made it the other night out of curiosity (my husband and I are big fans of asparagus- so we didn't think there was much to loose). Overall, I really liked it but it definitely isn't "filling" and would be wonderful paired with something (which I haven't figured out yet... I'll get back to you).

Plus- this recipe is super simple. Just remember if you don't like asparagus... this might not be for you.

Ingredients:

• parma ham, for garnish• 2 tbs sliced almonds (for garnish)• 2 bunch of asparagus (about 8-10 stalks)• 2 knobs of butter• freshly ground salt and pepper• olive oil, to drizzle

Directions:

Makes two servings.

1. Heat a heavy, dry frying pan and toss the almonds around until fragrant. Keep an eye on them as they will burn easily. When browned nicely, set aside in a container.
2. Grill the parma ham until browned. Set aside on kitchen paper to drain the excess oil. Slice into thin strips.
3. Place your asparagus in boiling, lightly salted water for about 4 minutes.
4. Remove the asparagus but keep the water bubbling. Put the asparagus in a blender with a knob of butter. Blend until smooth. When smooth, turn off the heat on the water and add a little. Blend. Keep doing so until you reach your preferred consistency for soup. Taste the soup - it may need a little seasoning - don't go crazy though as the grilled parma ham will add a salty element to the dish when you plate it.
5. Pour the lovely, green liquid into a bowl. Garnish with your parma ham and almonds. Drizzle with a little olive oil and give it a grind of pepper. Serve with a crusty baguette.

*Sidenote- I particularly loved the browned almonds on this- I made a little more than the recipe calls for here.