In this week's installment of "Recipes Tested," Adrienne Penaloza figures out what to do with all the asparagus popping up.
Asparagus season is upon us, and I've been eating asparagus nonstop. I've just about exhausted every possible permutation of the asparagus dish—I've folded the spears into omelets and frittatas, roasted, pan-seared, and steamed them, topped them with a dijon-sherry vinegar-olive oil dressing, tossed them with penne, toasted pine nuts, and parmesan, baked them en papillote with fish, and the list goes on. I'm about to call it quits with asparagus, but here's one last dish: a simple, vibrantly green, creamy-but-cream-free asparagus soup.
