Wednesday, May 23, 2012


Dragon Tail Soup

Snap fresh asparagus into 2 inch lengths, reserving the tips. Steam the stem ends gently, just until they are the color of spring grass. Now steam the tails (I mean, tips) while you puree the stems with a little water, stock, cream, milk, or yogurt. Pour in bowls and drop in tails. Garnish with yogurt, sour cream, and fresh herbs of your choice. Enjoy!

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