I was looking instead for a pure asparagus flavor, only in soup form.
This dish was simple to make, too — nothing too complicated this Easter. I merely sautéed onion in butter, added asparagus for a minute and then simmered it in chicken stock until the vegetables were tender.
Then it all went into the blender, and in an instant I had one of the best and easiest soups I've ever made.
It was hugely satisfying when it was hot, and then I refrigerated what was left over.
You know what? It might taste even better cold.
LAMB WITH MUSTARD AND HONEY
Yield: 8 to 10 servings
5 pounds boneless leg of lamb
3 tablespoons strong Dijon mustard