Have you ever wearied of eating asparagus, fresh spears straight from the ground, or steamed with lemon and parmesan, or grilled with salt and olive oil?
No, neither have we.
This recipe is not meant to replace asparagus in its simple, perfect form. Rather, it is meant to expand the possibilities that a bunch (or 3) of those green springtime spears hold.
We sourced the base recipe from one in Sally Fallons seminal Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats. We had to admit that it tasted a little too…virtuous for us. We perked it up a little with a squeeze of lime, a splash of wine, and a little thyme. That did it!
Green and creamy, fresh and dreamy, springy and spritely and as nourishing as Sally intended, with just a little more pizzaz on the spoon. It is spring, after all!
This recipe is also great when made with barbecued asparagus; it adds a little smoky flavor to the whole soup.
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.