Great news, asparagus is in season!
My hometown of Portland, Ore., is all about foods being local and seasonal, and, honestly, there is a huge difference in the taste. We can’t get enough of fresh asparagus. There is nothing like fresh asparagus — there are the skinny ones that crisp up beautifully when you roast them and the thick ones, which are almost meaty. So far this season we have eaten asparagus as a side, a salad, in pasta, and today in a creamy soup without any cream but a little cannabis instead.
I infused the olive oil with the strain Jack Herer. This earthy sativa is so uplifting. I know several people who are getting impressive relief from their depression with it. Jack Herer has kind of a woody taste, pairing well with the fresh green asparagus.
1 lb. asparagus, cut in pieces
1 tablespoon olive oil
1 teaspoon coarse salt
3 tablespoons cannabis-infused olive oil
1 medium yellow onion, peeled and chopped
3 cloves garlic, peeled and minced
3 ½ cups low sodium chicken broth, (or veggie broth)
Freshly ground black pepper
Fresh dill, chopped
Preheat oven to 425. Place the asparagus on a baking sheet. Drizzle with the olive oil and sprinkle with the salt. Toss and bake for 10 minutes. Set aside.
In a large saucepot heat the canna-olive oil. Add the onion and cook until soft, 8-10 minutes. Add the garlic and sauté for 2-3 minutes.
Add the asparagus and stock. Simmer for 10 minutes.
In a blender or food processor puree the soup. Place in a saucepan and add salt and pepper to taste.
When hot, divide the soup between the four bowls. Sprinkle with the chopped dill and serve.