Currently viewing the tag: "asparagus"
For a simple yet elegant soup, try this asparagus soup. Subtle and velvety, without any cream. By the way, you do not want this soup to boil- by not allowing it to boil it will retain a greener, more pleasant color. Boil this soup and it will turn khaki.
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This is the most fundamental way of cooking asparagus. I learned this from my wife, and as long as I pay attention, it has never failed me. It yields moist, perfectly textured asparagus, tender without being the least mushy, slippery, or thready/stringy on the outside. This also works for asparagus that has been cut into smaller pieces.
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“…of the field, how they grow; they neither toil nor spin, yet I tell you even Solomon in all his glory was not arrayed like one of these.” (Matt. 6:28-29)
What? Why am I quoting this piece of scripture in a food column you ask? Well, like leeks, onions, and garlic, asparagus is in the lily family, and for many this member of the family is THE harbinger of spring. For many of us that think with our bellies, asparagus is as beautiful as any lily, or more so. With its distinct flavor and fairly short season, asparagus is a divine treat and sure sign that winter is past.
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Tagged with: asparagus
For when you want something rich with big flavors. This is not a “diet” dish by any means. The recipe looks long, but it really does not take all that long to do this. You could cook all the components and make the custard the day before and then combine them and bake them just before dinner when you need them.
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