Spring spears

Cuisine at Home - - Gatherings -

Sim­ple is best when it comes to pre­par­ing this sea­sonal sta­ple. These two recipes show off the king of spring veg­eta­bles in cre­ative, yet fa­mil­iar tech­niques, namely blanch­ing.

This soup shines a spotlight on the slen­der veg­etable that’s rich, lus­cious, heav­enly, and ap­pe­tiz­ing all in one. Make the most of each spear by blanch­ing the tips to garnish the soup. Then sim­mer and purée the stalks to cre­ate a fla­vor­ful base.

And, the un­of­fi­cial part­ner to as­para­gus is hol­landaise. In keep­ing with tra­di­tion, this clas­sic French mous­se­line sauce is sim­ply hol­landaise with whipped cream — it truly is ethe­real. Driz­zle it atop per­fectly blanched as­para­gus, fin­ish with a touch of crunch, and this side dish is spec­tac­u­lar.

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