The temperatures are still cool in many parts of the Northern hemisphere, yet the new season of crops has begun to emerge with spring vegetables suddenly appearing in perfect form. In particular, I have been eyeing the beautifully thin stalks of asparagus with their tightly closed tips. Asparagus is a powerhouse of nutrition, loaded with Vitamin K, folate, potassium, you name it. But never mind that, it is a vegetable that my husband actually enjoys (!!) so I have eagerly stocked up. Plus, while asparagus may signal spring, it still lends itself perfectly to warm winter dishes. While I know I will be tempted to roast every last bunch, I am determined to make room on my culinary agenda to try this lovely Asparagus Soup.
Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.