You know when you buy bunches of asparagus to steam or roast, and you snap off the woody ends of the stems because they are so fibrous and chewy?
In the past, I have thrown them away or saved them for stock. But no more!
Today I used them to make a delicious asparagus soup! I added the lemon butter left over from the roasted asparagus I made last night, so as not to waste that wonderful flavor. So this soup is twice frugal.
Wow, it is tasty! Here’s how:
1 stick grass-fed butter
juice of a medium-size lemon Continue reading