New Jersey Asparagus & Dumplings
There are many different types of dumplings popular in American cooking, including those that are baked, filled, rolled, and fried. These delicious, doughy morsels, a combination of self-rising flour and milk, represent the boiled dumplings common in the South that you’d usually find in a chicken soup. In this vegetarian adaptation of the classic, the milk left over from making the dough, and the dumplings themselves, help thicken the soup to a rich, gravy-like consistency.
- 4 Cloves Garlic
- 1 Bunch Asparagus
- 1 Bunch Thyme
- 1 Bunch Parsley
- 1 Onion
- 1 Stalk Celery
- 5 To 7 Baby Carrots
- 1 1/8 Cups Self-Rising Flour
- 1 Cup Milk
- 1 Lemon
- 1 1/2 Ounces Vegetable Demi-Glace
Prepare your ingredients:
Wash and dry the fresh produce. Peel and chop the garlic. Trim off the woody ends of the asparagus and cut the spears into 1-inch lengths on an angle. Pick the thyme leaves off their stems. Roughly chop the parsley leaves. Peel and small dice the onion. Slice the celery. Cut the carrots in half lengthwise.
Make the dumplings:
Sprinkle 2 tablespoons of the flour onto a clean work surface. In a large bowl, stir together the remaining 1 cup of flour, a pinch of salt, and ½ cup of the milk, until a dough forms. On the floured work surface, flatten the dough with your fingers until it’s about ½-inch thick. Cut the dough into long strips, then crosswise into bite-sized dumplings.
Start cooking the dumplings:
In a large pot, heat some olive oil on medium-high until hot. Add the garlic, thyme, onion, carrots, and celery. Season with salt and pepper. Cook 3 to 4 minutes, or until the vegetables start to soften.
Add the liquids & asparagus:
Add the vegetable demi-glace, 2 cups of water, the remaining milk, and some salt and pepper. Bring the mixture to a simmer, stirring to incorporate the demi-glace. Simmer 2 to 3 minutes, then stir in the asparagus and cook about 1 minute, or until it starts to turn bright green.
Add the dumplings:
Add the dumplings and simmer everything together for 3 to 4 minutes, or until thickened. Squeeze a little lemon juice into the mixture, and season with salt and pepper to taste.
Plate your dish:
Divide the asparagus and dumplings between 2 bowls. Garnish with the parsley. Serve with lemon wedges. Enjoy!