May 12, 2008

I Cuss, You Cuss, We All Cuss for Asparagus!

This recipe looks divine. I'm gonna try it tomorrow, with freshly grown tarragon, and New Jersey Asparagus.

Pan-Roasted Asparagus Soup with Tarragon from Mark Bittman.

1 comment:

  1. btw: i made this the other day. be sure to use really fresh really thin asparagus. also, it needs seasoning. i put in curry. and a dollop of cream when serving. still it's pretty tasty.

    (it looked awful. a very ugly green.)

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