It’s that time of year: Spring and the run for trying to figure out different ways to serve/preserve vegetables! I love this time of year, when I am no longer freezing but not frying out in the sun yet.
This recipe can be adapted to just about any vegetable combination. I’m going to make Cream of asparagus soup with maybe some leftover peas thrown in (I’m not sure if the peas will detract from the flavor of the asparagus but I’ve been craving peas lately).
It’s simple and basic. Enjoy!
