Not sure how often you eat asparagus—I have it about once a year. It’s when I notice bunches of it, fresh, in season, sitting in a tub of ice water in the market, waiting for me.
I usually do what I love to do with veggies when I want them warm: roast them.
This time I roasted them and made soup. It’s quite simple, takes less time than simmering soup, and contains quite a bit of flavor.
Some optional toppings for the soup:
- crumbled hard boiled egg
- cheese
- crème fraîche
- grilled or broiled fish (such as scallops, Dover, or Cod)
- a small reserve of the roasted asparagus mix from the recipe
This recipe is for paid subscribers.
Already a paid subscriber? Sign in
Leave a Reply