The British asparagus season is one of the highlights of the foodie calendar. The first spears appear at the end of April and with the season lasting just 8 weeks.
Asparagus not only tastes great but it’s also very good for you, it’s a bit of a super food low in calories and cholesterol. It’s also claimed to be an aphrodisiac which traditionally eaten with the fingers makes it also a seductive eating experience.
Simply cooked in salted boiling water for a few minutes and served warm with a little melted butter poured over the spears is one of the best ways to enjoy asparagus.
This week’s recipe gives you an alternative way to cook asparagus it’s a very simple soup to make and is served with morel mushrooms another seasonal ingredient that you can find fresh in good delicatessens or also in dry form as well.
400g Fresh green asparagus spears
75g unsalted butter
500ml good quality chicken stock
150ml double cream
150g fresh morels
50g freshly grated parmesan cheese
Salt to season
Warm the soup being careful not to boil it. Melt a knob of unsalted butter in a sauté pan add the morels and sauté them until they are cooked season with a little salt.
Pour the soup into bowls add the morels on top and with a little grated parmesan over them.