This creamy asparagus soup recipe with ramps (or garlic) is great as a first course on its own, or as a more substantial lunch or dinner with the addition of some hefty garnishes.
I’m such a lifelong fan of this method of making asparagus that it took me a while to really care about cooking it other ways. Of course there’s the wonderful blender hollandaise approach, the occasional pizza, and even a rhyming rustic tart. Asparagus spears are so pretty that I hadn’t really gotten around to blitzing them in a blender until more recently. But man, right now we can’t get enough of this silky, springy, creamy asparagus soup. (more…)