- 1 pound asparagus
- 4 scallions
- 2 Tbsp. Olive oil
- 2 cups chicken stock
- 1 cup packed spinach leaves
- leaves from 2 sprigs fresh thyme
- pinch of smoked sea salt (use regular sea salt if you can't find smoked)
- pepper, to taste
- 1/4 cup heavy cream
- 1/2 cup fresh grated Parmigiano-Reggiano
- 2 slices Prosciutto (optional)
Rub the olive oil on the asparagus and scallions. Grill both 4-6 minutes - you want grill marks, but you want the veggies to still be firm. Remove to a plate and allow to cool to room temperature.
While it cools, place prosciutto slices on a wire rack on a baking sheet and bake at 400F for a couple minutes until it starts to turn darker pink. Remove from oven. It will crisp as it cools (I did this in my toaster oven to avoid ehating the whole oven.) Set aside.
Cut asparagus into 2 inch pieces. Reserve 4 asparagus tips. In a saucepan, combine the asparagus, scallions, spinach leaves and stock and bring to a boil. Add the sea salt and pepper to taste. Boil for about 4 minutes or until the spinach has wilted. Puree in a blender or with a stick blender.
Return the soup to the stove and stir in the heavy cream and cheese.
Serve warm. Crumble one slice crisped prosciutto over each and garnish with reserved asparagus tips. Sprinkle with additional cheese if desired.
Makes 2 servings and can easily be multiplied.