We are lucky to have the largest asparagus grower in New England right here in Connecticut, and we take full advantage of the season by cooking with asparagus every day during the late spring and summer months.
2 medium spring onions, coarsely chopped
4clovesorganic garlic, coarsely chopped
2organic shallots, thinly sliced
1 large bunch local asparagus, tough stems trimmed, remaining stems and tips cut into ¼-inch slices
Sea salt and pepper
135-ounce can San Marzano tomatoes in juice, squeezed with your hands
1quartorganic half-and-half or organic whole milk
1tablespoon chopped fresh tarragon
Pinch of nutmeg
Place the butter, onions, garlic, shallots, and asparagus in a 6-quart pot over medium heat. Sprinkle with sea salt and pepper. Cook, stirring occasionally, for about 7-10 minutes, until the vegetables are softened.
Add the tomatoes, water, and bay leaves. Cover, raise the heat to high, and bring to a boil. When the mixture reaches a boil, reduce the heat to medium and cook, covered, at a medium boil for about 30 minutes, stirring occasionally until the asparagus is tender-soft.
Gradually stir in the half-and-half, tarragon, and nutmeg. Continue cooking for about 5 minutes, stirring frequently until heated through. Taste for seasonings.