Asparagus is tricking into our markets now and my favorite recipe for them is an elegant soup puree. Especially with fresh-picked local asparagus, the flavor is more intense than the store-bought variety. In Maine the season for asparagus is very short, though if we continue to have a cool spring, it will prolong the season somewhat.
Local asparagus
An asparagus soup puree is a fairly simple dish to make and only requires a few ingredients. The one that I offer here was inspired by Chef Daniel Boulud’s rendition that I had many years ago in his first New York restaurant, Daniel.
I came across the actual recipe in his 1993 book, “Cooking with Daniel Boulud.” I’ve adapted it here for home use.
