After such a long winter, Ontario’s spring bounty is really taking its sweet time showing itself.
And I’m an impatient person.
So I caved and bought American asparagus. (GASP! i know).
The treachery of it tore me up a little.
Until it hit my lips.
This soup is so damn good. And so damn simple.
No excuses, you must make it.
That’s all you’ll need up there. Other than the asparagus, I had everything on hand at home.
Always aim to buy the freshest asparagus possible. The stalks should be firm and bright green and the tips closed nice and tightly.
This recipe easily becomes vegan by replacing the butter with olive oil, using vegetable stock and forgoing the cream.
Butter and cream are awesome though. Just sayin’.
And please do not skip the roasting step; it makes this soup whole. Trust me.