|Asparagus||1 Pound, tough ends removed|
|Chopped red leaf escarole/Any soft-leaf lettuce||2 Cup (32 tbs), loosely packed|
|Green onions||4 , chopped (White And Some Green)|
|Garlic||1 Clove (5 gm), minced|
|Minced tarragon||1 Tablespoon|
|Butter/Rendered chicken fat||2 Tablespoon|
|Rice flour||3 Tablespoon|
|Brown chicken stock||5 Cup (80 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Minced parsley/Chives||1 Tablespoon|
Cut tips from asparagus and set aside.
Cut stalks into 1-inch pieces and saute with lettuce, onions, garlic and tarragon in butter until soft and lightly browned.
Sprinkle with flour and cook, stirring, 2 minutes.
Stir in stock and cook until slightly thickened, then season with salt and pepper.
Cover, bring to gentle boil, lower heat and simmer 30 minutes, or until asparagus is very soft.
Puree and reheat with cream; do not boil.
Add lemon juice and adjust seasonings with salt and pepper.
Garnish with parsley and paprika.