Asparagus Soup

Serves 4-6

1 pound asparagus spears
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, chopped
Salt
4 cups chicken stock
1/2 cup heavy cream
Freshly ground black pepper
1/4 cup finely grated Pecorino Romano cheese

Trim and discard the woody ends of the asparagus. Cut and reserve 4-6 asparagus tips, 2 inches in length. Slice remaining spears in 1/4 inch pieces.

Melt butter with the oil in a soup pot over medium heat. Add onion and 1/2 teaspoon salt. Sauté onion until translucent without browning, about 2 minutes. Add asparagus pieces and sauté until brightened in color and beginning to soften, 2 minutes. Add stock; bring to a boil then reduce heat and simmer, partially covered, until asparagus are very tender, about 20 minutes.

While the soup is simmering, blanch the reserved asparagus tips in salted boiling water until bright in color, 30 seconds. Drain and rinse under cold water; set aside.
Purée soup with an immersion blender or carefully in batches in a food processor. Return to soup pot. Add cream and black pepper and heat through to serving temperature. Taste for seasoning. Serve in bowls or glasses, sprinkled with pecorino cheese. Garnish with asparagus spears.

Peanut Butter Chocolate Chip Bars

2 eggs
1 cup sugar
½ cup brown sugar
½ cup creamy peanut butter (cheap stuff, like JIF)
1 tsp vanilla extract
2 tbsp butter (room temperature)
1 ¼ cups flour
1 tsp baking powder
½ tsp salt
½ cup chocolate chips

Heat oven to 350 F. Grease an 8x8 or 9x9 pan with cooking spray and sprinkle with flour, be sure all the surface is floured and tap out excess.

In a large mixing bowl crack eggs and beat a little with a whisk. Add sugars and whisk well. Add peanut butter and mix until combined. Add vanilla and butter. Be sure everything is well combined.

Sift in flour, baking powder and salt. Switch to a wooden spoon and mix well. Pour into prepared pan. You’ll probably need to use a spatula to spread the batter evenly, since it flows more like cookie dough than batter. Smooth top and sprinkle with chocolate chips. Use spatula and press down chips into the dough.

Bake for 35 minutes (8x8) or 25 minutes (9x9) or until a toothpick poked into the cake comes out with only crumbs, no wet batter. Remove from the oven and allow to cool on a wire rack for a full hour. Remove from the pan and cut into bars! 12 or 16 bars if you feel like being proper.