Every day of the past week I wondered if the weather could be any better. I don’t think it can. Glorious sunshine, cool air, spring flowers and most people seem happier. Spring is the loveliest time of year, and I appreciate it more living in Europe with our cold winters (even though this year’s was not bad). Spring comes ever-so-gently with a bit of green here and there, small buds, the twittering of birds. It’s the kind of transition that doesn’t rock or jarr, but it takes you by the hand and kindly leads you into what is next.
Asparagus is probably my favourite spring vegetable and embodies all the best features of its season. Not aggressive in taste but distinctive on its own, joyful to the eyes when cooked properly, fresh and simple. We’ve had it twice in the past week, basically the same way, oven roasted with salt, pepper and olive oil. When its cooked just right, it doesn’t need anything else.
Once again I went to Taste for a basic potato and leek soup base, then I added the asparagus. This soup was fabulous and an easy way to eat asparagus with a few other veggies. The potato in it makes it a bit more filling. I would say the thin cream is optional depending on your taste. Happy spring eating.
- Potato, Leek and Asparagus Soup I followed this recipe somewhat closely except that I used small potatoes, left the skins on and blended the soup with a stick blender. Potato skins have lots of nutrients. Small One (and I) need nutrients. It’s easier to not peel and chop a potato. Everyone wins, really. Toss the asparagus in olive oil, salt and pepper and pop into the oven at about 200 for as long as it takes to be perfectly roasted. You should be able to pierce it with a fork, but it should not be too soft. It will be a vibrant, green colour. Check on it sooner rather than later, very few things in the food world are sadder than over-cooked asparagus. Chop up the asparagus and add to the soup at the very end (you can turn the soup off when you add it in).