Last week I received about 50 pounds of fresh asparagus from eastern washington. It took me 2 days to process it all! I pickled most of it. I also lacto -fermented a few jars as an experiment that should be ready in 2 weeks and vacumed sealed and froze a bunch. I also came up with my own awseome soup recipe:
Spicy Chicken Asparagus Soup
6oz mushrooms chopped
1 sprig fresh rosemary finely diced
1/2-1 bunch chopped aspaparagus
1/2 sweet or purple onion chopped
1/2 yellow sweet pepper chopped
4-6 cups chicken broth
approximately 2 cooked chicken breasts shredded or diced
1 can diced tomatoes with chiles or 2 diced fresh tomates and 2-3 green chilies ( to make it slightly spicy)
salt to taste
Saute onions until soft add to pot along with all other ingredients. Simmer until veggies are soft. Serve over pasta or rice! Its GOOD!
Spicy Chicken Asparagus Soup
6oz mushrooms chopped
1 sprig fresh rosemary finely diced
1/2-1 bunch chopped aspaparagus
1/2 sweet or purple onion chopped
1/2 yellow sweet pepper chopped
4-6 cups chicken broth
approximately 2 cooked chicken breasts shredded or diced
1 can diced tomatoes with chiles or 2 diced fresh tomates and 2-3 green chilies ( to make it slightly spicy)
salt to taste
Saute onions until soft add to pot along with all other ingredients. Simmer until veggies are soft. Serve over pasta or rice! Its GOOD!
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