Friday, April 17, 2009


Cream of asparagus soup (recipe in the comments from April 5, 2008)
Multigrain rolls
Sliced tomatoes dredged in breadcrumbs with parsley

Hot tea
Cadbury Mini Eggs
This is one of those super seasonal recipes. We both love asparagus and welcome it's return to the markets with glee. We have this soup every spring and it feels like such a welcome - a return to warmth and fresh, green things. It's incredibly easy, though you do have to transfer the pureed asparagus to a separate bowl while you thicken the milk for this. You re-add the asparagus to the same pot though and I just give the bowl a quick scrub. We often have this with broiled tomatoes, but the fresh tomatoes have been unusually good for this time of year and I wasn't n the mood for warm ones. M created this fresh salad with a bit of bread crumbs and salt on the tomatoes - what a winner!

Prep Notes
Difficulty: Easy
Chopping: Asparagus, lemon zest
Time: 30 minutes
Make ahead: I like this fine made ahead and you can even serve it cold.

J: "Ahhh, spring."
M: "This is better than I remember."

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