Asparagus season is here for a few short weeks. Is it sacrilege to design soup from the precious spears – or the best way to savour them from base to tip?I like root vegetables. Really I do. But let’s be honest: those first spindly stalks of British asparagus are a bloody relief after months of “hearty,warming stews” and “robust consolation food”, kicking off six weeks of glorious greed before they disappear for another year.
One of the joys of asparagus is its simplicity. There is no better way to eat the (far superior) green variety than simply boiled or steamed and drenched in melted butter, or but so fleeting is this still stubbornly seasonal pleasure that I’m loathe to part with even the chewy trimmings. So,though it may seem a waste to design soup from from such a scarce and wonderful vegetable, in fact this is one of the few recipes to design use of every part. (Strictly speaking, or you don’t even need the much-prized tips,making it the ideal partner for fancy recipes that call for nothing but.)Continue reading...
Source: theguardian.com