Alas, the season for asparagus is drawing to a close. The Boy is probably pretty pleased, having eaten asparagus at least twice a week now for the last 6 weeks. That’s one of the downsides of eating more seasonally, you have to make the most of food when it’s in season, and then, when it’s out of season, you mourn it for a whole year. Still, no time to be sad as now it’s June cherries are in season. And apricots. And broad beans. And real, flavoursome tomatoes. Oh the joys. But before I get onto those I held a last hurrah for asparagus, a fresh but warming soup to cheer up dinner time when it’s hurling it down outside.
Asparagus and pea soup
Adapted ever so slightly from Tartelette
250g asparagus spears
100g frozen peas
1 teaspoon butter
1. Snap off the ends of the asparagus spears and snap the spears in half. Place in a saucepan along with the peas and about 250ml boiling water. Bring to a simmer and cook for 3-5 minutes, or until the asparagus is just tender.
2. Remove the soup from the heat and using an immersion blender puree it. Return to a low heat and add the butter and plenty of salt and black pepper. Stir well and serve with herbed soda bread.
Serves 2. Since asparagus is a known “wine-killer” (see also artichoke, cruciferous vegetables and Asian food) I paired this with a lovely light riesling from Dr Loosen. Riesling goes with pretty much everything, see, and why more people don’t drink it I will never understand.