Saturday

Cream of asparagus soup (recipe in the comments)
Whole wheat baguette
Irish cheese

Hot tea
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It's finally a new recipe - even with the decreased work this past week of cooking all super easy meals, I've been in withdrawal! Today was 60 degrees (or a bit above) and sunny here in MI - a totally blissful day. We went hiking with T and C (our dog) and had the first picnic of the season with the leftover trollop pasta from Thursday. What a glorious way to spend a Saturday! Tonight's dinner is a true spring meal - early asparagus (not from Michigan, sadly) becomes a lovely light soup with a bit of sharp cheese on the side for balance. We often make broiled or baked tomatoes (16 minutes at about 400) with this for color, which is also yummy. If you do that, spread some bread rounds with goat cheese and bake them for the last 8 minutes or so of the tomato cooking time. Too yummy! We're celebrating the whole amazing day with our first backyard fire (in our little firepit), opera, and cocktails session of the year. Aaaaahh, spring!

Prep Notes
Difficulty: Easy
Chopping: Asparagus, lemon zest
Time: 30 minutes
Make ahead: This soup saves great!

Reaction
J: "I think we'll eat this all season long."
M: "Even better than I remembered."