Farmers Market Recipes:
Asparagus Soup

At Sunday’s Grand Opening of the Downtown College Park Farmers Market Ferhat Yalcin, owner of College Park’s own Fishnet, stopped by for a cooking demo. Ferhat used fresh ingredients from the market to make a delicious asparagus soup that patrons were able to sample.

If you’d like to impress your family and friends, here’s the ingredient list and directions:


  • 6 bunches of asparagus
  • 1 bunch of cilantro
  • 2-3 spring onions
  • Bonito flakes (for fish stock, which you should be able to find in asian markets)
  • Olive oil
  • Salt & pepper to taste


  • Peel the asparagus half way down to the bottom. Cut the spears and keep them separately for use later.
  • In a deep pot, bring water to simmer and add a handful of bonito flake. Let the water simmer, but make sure it doesn’t boil.
  • Chop the spring onions and sautee them lightly.
  • After 10 minutes, filter the water and disregard the flakes.
  • Add the cut pieces of asparagus and cilantro in the water and bring the water to medium heat. Let simmer.
  • Add the chopped spring onions to the water.
  • Simmer for 20-25 minutes, then put the pot ingredients in the blender and run until smooth. Season with salt and pepper to taste.
  • Asparagus spears can be sauteed lightly to give them a little crunch.
  • Place spears in serving bowl/cup and add soup.