Aspara-Goose

That’s the way, Jean-Louis Gaillard, the French chef from Beat the Chef, pronounces asparagus and, right now, his fulsome pronunciation articulates the extent of my enthusiasm for this vegetable. It’s in season, so the stalks are new and crisp, without the tell-tale withered lines of the woody and long-stored out of season product.

One of the fruit and vege. shops I frequent was selling multiple bunches for less than a song retails at JB Hi Fi, thereby making it an imperative to make fresh asparagus soup. (To ignore such an opportunity would be squander.)

My subtle-flavoured aspara-goose soup is cooked!