Hadley, Massachusetts, next door to Amherst, where I
live, proudly claims to be the Asparagus Capital of the U.S. In late May (a tad
earlier this year) this little town has its moment of fame when the farmers
bring their crops to the groceries and outdoor markets, and the locals grab
bunches and head for their kitchens.
This annual asparagus harvest has been the inspiration
for me to create many a new asparagus recipe such as this one for a creamy asparagus
soup topped with quickly sautéed bay scallops and sprinkled with chives and
golden breadcrumbs. This dish boasts lovely color contrasts with the snowy
white shellfish nestled atop the verdant green puree. The textures too are
counterpoints, for the smoothness of the pureed potage and the velvety scallops
play off the crunch of the toasted breadcrumbs.
