“You needn’t tell me that a man who doesn’t love oysters and asparagus and good wines has got a soul, or a stomach either. He’s simply got the instinct for being unhappy.” ‘Saki’, pen name of Scottish writer Hector Hugh Munro
If you’re a fan of the green and stalky this flavorful Asparagus Vichyssoise recipe from Epicurious.com will make you happy. It’s delicious hot or cold, comes together in no time and is a great way to use the leftover asparagus from the Eggs Benedict recipe. I didn’t want to go to the store so I used what I had on hand which was 13 ounces of asparagus, a red potato, onion, half & half and vegetable stock. I also omitted the mint cream. The soup was fantastic even with all my changes. I hope you enjoy it too.