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About Marjorie Druker

Marjorie Druker is the chef and owner of New England Soup Factory and co-author of New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup. With her husband Paul Brophy, both Johnson & Wales University grads, they are the last word in soup in the Boston area. "Feed Your Body Well" is their motto and they live up to that mission statement. Delicious, healthy & aromatic soups have earned New England Soup Factory mention in "Restaurant and Institutions" magazine, "Nation’s Restaurant News," "Restaurant and Business" magazine and "Newsweek." In addition, they have received a Best of Boston nod four years running from Boston Magazine. Marjorie uses only the best ingredients and a devotion to her business to produce amazing gourmet soups, sandwiches and sides. If you're not lucky enough to live near a New England Soup Factory location, check out Marjorie's cookbook. Beautifully illustrated and painstakingly written, it's a must-have if you love soup.

Recipe

Ingredients

Serves 6-8

For the Raspberry Vinaigrette - Prepare First

½ cup fruity extra virgin olive oil
¼ cup raspberry vinegar
1 tbsp honey
kosher salt & freshly ground black pepper to taste

For the Salad

2 lbs asparagus, trimmed & peeled
1 cup blackberries
1 cup raspberries
2 honey tangerines, peeled & sliced
3 blood oranges, cut into segments
6 slices of red onions

How-to

Make the Vinaigrette

Add all of the raspberry vinaigrette ingredients and shake well. Check for seasonings
Set aside and start to prepare the salad

Make the Salad

Bring a pot of salted water to a boil. Drop the asparagus and cook 5-7 minutes, Drain and run cold water over the asparagus until cool. Dry the asparagus well with paper towel. Place the asparagus in a large mixing bowl and add half of the vinaigrette to the asparagus. Season with salt and pepper and gently toss
Place the asparagus onto a serving platter with all of the tips facing one way
In the same mixing bowl add the remaining ingredients and vinaigrette and gently toss as to not break the berries. Gently place over the asparagus and serve

Recipe by Chef Marjorie Druker
Chef New England Soup Factory
May 2009