Spring is just around the corner, and I don't know about you, but I can't wait! I got so excited when I saw asparagus at my local grocery store that I instantly grabbed some. However, the weather here in San Francisco is pretty chilly, and instead of making a salad, I decided to use the asparagus in a brilliantly colored soup. The simple recipe highlights the pure, clean flavor of asparagus. There's no cream, so it's a pretty thin and relatively healthy soup. The addition of red pepper flakes gives it just the right amount of heat. It's the perfect soup to serve at a St. Patrick's Day-themed dinner! Get the recipe and read more.
From Martha Stewart Ingredients 1/4 cup extra-virgin olive oil Directions Serves 4.
1 large shallot, thinly sliced lengthwise
Pinch of crushed red pepper flakes
1 pound asparagus, trimmed, chopped, tips reserved
4 cups homemade chicken stock or store-bought low-sodium canned chicken broth
1 cup loosely packed spinach leaves
From Martha Stewart
1/4 cup extra-virgin olive oil