Asparagus Gumbo

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

   Tip: Be careful not to burn the oil.

2. 2

   Add the diced onion and cook until softened, about 5 minutes.

   Tip: Stir occasionally.

3. 3

   Add the minced garlic and ginger and cook for 1 minute.

   Tip: Be careful not to burn the garlic.

4. 4

   Add the cayenne pepper, paprika, turmeric, and chili flakes and cook for 1 minute.

   Tip: Stir constantly.

5. 5

   Add the salt and black pepper and stir to combine.

   Tip: Taste and adjust as needed.

6. 6

   Add the roux and cook for 2-3 minutes, stirring constantly.

   Tip: Make sure the roux is well combined and lightly browned.

7. 7

   Gradually add the chicken broth, whisking constantly.

   Tip: Bring to a boil and then reduce heat to low.

8. 8

   Add the heavy cream and stir to combine.

   Tip: Bring to a simmer.

9. 9

   Add the asparagus and thyme and simmer for 10-12 minutes, or until the asparagus is tender.

   Tip: Stir occasionally.

10. 10

    Add the bay leaves and cook for an additional 2-3 minutes.

    Tip: Remove the bay leaves before serving.

11. 11

    Serve hot, garnished with chopped scallions and a dollop of heavy cream if desired.

    Tip: Enjoy!