Asparagus season is here

I made a decent chicken and asparagus stir fry last week.

Turned out pretty well.

Back in the homeland since yesterday where asparagus season is in full swing.

Had a delightful asparagus soup last night – clearer than I’m used to, as it’s often thickened with butter or cream – and with a few al dente asparagus pieces in it. What was different about it was a flavor we couldn’t quite figure out. I asked the waiter and it turned out to be the addition of lemon zest (!).

I love lemon zest in many things and never would’ve thought to add it to asparagus soup. Really quite the lovely combo.

More asparagus in our future, for sure. The German way: steamed, parsley butter poured over, new potatoes with more parsley butter & smoked ham or schinkenspeck. Heaven on a plate.

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Was waiting for someone to say grilled, wrapped in prosciutto. Local asparagus just appeared this week here on Long Island :wink: It’s what’s for dinner!

Needs a sprinkle of Parmesan or Pecorino for the final few seconds under the grill.

Or no ham and a drizzle of hollandaise. And the cheese.

You’re right, I do shredded parmesan or romano too, doesn’t need much more.

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