We are all a tad spoiled. We can walk into a supermarket now and it almost, just almost, doesn’t matter what season we are in. We can find anything. Watermelons in February. Berries year round. Asparagus all the time … Oh, no. We can’t do that. Not for everything is there a season but there sure is for asparagus. It’s spring, and often just part of spring. When I scan cookbooks, and find say an asparagus recipe in November, I make a special note. And, when asparagus season arrives, I happily go to my computer, retrieve the recipe and hit the store. This delight can be made with regular green asparagus, but white is more elegant. And if you find purple asparagus, well, that would make for an imperial dish. The recipe calls for chilling this soup but suggests you can eat it warm. We enjoyed this on a Sunday night when we wanted a light meal. We had this soup, warm off the stove, frothy, and radiant with asparagus aroma, plus Doritos with black bean salsa and Guinness. Just about a perfect meal.
White Asparagus Soup with Shaved Asparagus & Pecorino
Yield: serves 2
Ingredients:
- 9 ounces white asparagus
- 1 tablespoon unsalted butter
- About 2 ½ cups hot chicken stock
- 1 tablespoon mascarpone
- A handful of green asparagus
- Flaky sea salt and freshly ground black pepper
- 6-8 green asparagus, to serve
- Pecorino cheese, to serve