Spring in food (II): Asparagus

We continue with the series “Spring in food” with another great ingredient that appears with the spring: asparagus.

Again I will be updating this post as long as the asparagus are available.

Let us start with the recipes we are making this season:

    We begin once more with a favorite and a classic: Asparagi alla Bismarck, typical of the Lombardy region. This is a simple and great way of enjoying green asparagus. Eggs are always a great partner of asparagus! One similar recipe is found here.

    Asparagus and leek soup: a very nice recipe of Jamie Oliver. You could filter it if you want to make sure not to get any fibers in the soup. We had some lamb leftovers as a second course so we left the soup simple, but I am sure it is great with poached eggs and crostini.


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