Serious Eats: Recipes
Dinner Tonight: Asparagus and Rice Soup
I love asparagus as much as the next guy, but I've become a little bored with cooking it. Steaming tends to make it limp. And though I've had some surprisingly good luck with microwaving it (honest!), I usually just roast it to all hell until it becomes crisp and caramelized. Since I only eat it while it is in season, I'm usually satisfied with this simple approach. It wasn't until I discovered this recipe that I even thought about using it in some other fashion. Good thing I found it.
I love the recipes of Judy Rogers, and this one, adapted from the Zuni Cafe Cookbook, is another winner. What's fascinating is how Rogers takes so few ingredients and makes them into a full meal.
The quickly sautéed asparagus spears give it sweetness, the bacon lends a savory edge, and the little bit of rice gives it some bulk. A perfect spring soup. I used a good homemade chicken stock, which elevates any soup, but boxed stock will work in a pinch.