3 early asparagus Recipes
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Early Summer Vichyssoise with Sorrel and Asparaguschicken stock or canned low-sodium broth and7 Morechicken stock or canned low-sodium broth, tender young leeks, white and tender greens thinly sliced and dark green tops reserved, vegetable oil, white new potatoes, thinly sliced, sorrel (3/4 lb), stemmed and cut into thin ribbons, pencil-thin asparagus (about 10), cut into 1-inch lengths, half-and-half, salt and freshly ground pepper8 ingredients
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