-
1
Peel 4 asparagus stalks and slice the remainder crosswise into 1-inch pieces.
-
2
In a large saucepan, melt the butter over medium heat and add the sliced asparagus and 2 of the peeled stalks.
-
3
Saute 5 minutes or until soft.
-
4
Add chicken broth, bring to a boil and add half-and-half.
-
5
Simmer for 10 minutes.
-
6
Remove the 2 stalks.
-
7
Continue to simmer for 10 minutes more, stirring occasionally.
-
8
Pour the soup through a coarse sieve set over a large bowl, pressing the asparagus through with the back of a large spoon.
-
9
Scrape the pulp into the soup, whisk and refrigerate 1/3 of it.
-
10
Cut the 2 cooked asparagus stalks into 1/4-inch dice.
-
11
Set aside.
-
12
Slice the 2 raw asparagus stalks into 1 1/2- by- 1/8-inch julienne.
-
13
Set aside.
-
14
For a risotto quenelle garnish, heat the olive oil in a large skillet over medium heat and saute the onion until soft, about 10 minutes.
-
15
Add the rice and saute until translucent, about 5 minutes.
-
16
Stir in the water, 1/3 cup at a time, adding more as water is absorbed, cooking risotto about 10 minutes in all.
-
17
Add the diced asparagus and cook for 3 minutes, stirring constantly, until rice is al dente.
-
18
Spread risotto on a plate to cool.
-
19
Place the flour, egg and bread crumbs in separate shallow bowls.
-
20
Shape the rice into quenelles (small footballs) with 2 teaspoons, lightly roll in the flour, then the egg, then the bread crumbs.
-
21
Heat 2 inches of vegetable oil in a small pot to 375 degrees and fry the risotto quenelles until brown and crisp.
-
22
Drain on paper towels.
-
23
To serve, remove the cold soup from the refrigerator and remove any solidified butter to larger portion of soup.
-
24
Heat the unrefrigerated soup till hot and pour into 12 small bowls, adding the reserved asparagus strands to 6 and the quenelles to 6.
-
25
Pour the cold soup into 6 small bowls, adding the chopped raw salmon to each.
-
26
Serve each diner with 3 different soups.
