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.
