It is asparagus soup season. The markets here have shifted from yellow and orange orbs of citrus to banks of green asparagus, baskets of artichokes, bouquets of green garlic, and tiny favas the size of my ring finger. There are massive tangles of purple lilac and eggs for sale in shades of cream, pale blue, and soft mocha. I’ve braised baby artichokes every night this week, and made this soup twice.

Do you remember the simple carrot soup I highlighted a while back? Well, this is the asparagus soup version. I trade in asparagus for the carrots, then tweak a bit depending on what I have in the kitchen. But, really, it just goes to show how you can evolve your favorite recipes as the seasons change. For lunch I might reheat it, grab one of the hard-boiled eggs I try to keep on hand in the refrigerator (pictured below), and then root around for something crunchy – nuts, crackers, seeds. Alternately, you might keep it simple (video version) and opt for chives and a drizzle of shallot or lemon oil. Give it a go!

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The version just above is pictured with grated hard-boiled egg, crackers, and a dollop of creme fraiche. The video version is chopped chives with a few of their blossoms, and a finishing drizzle of shallot oil. Or, to take things in another direction, lemon oil, or just nice extra-virgin olive oil would also be good choices.

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