In my quest to start cooking seasonally, I researched a bunch of asparagus recipes from my girl Martha. The first was a Spring Chicken Ragu, I won't deny that the flavor were good (thanks chicken stock), but it was not what I expected. It wasn't a soup or a stew, but it seemed like pot pie filling that needed the pie. I would make it creamy... maybe add a roux or something to give it a bind! I think if you adjust this recipe to become a pot pie or even a quiche, it would give it some additional character. If you are health conscious, keep it the same and add a starch... maybe brown rice? But if you like fat and calories, go with my suggestions.
For lunch on Wednesday, I made Asparagus Soup with a nice fresh loaf of bread! It was good. Even my kids ate it... Actually, they made it. I prepared the ingredient's (yeah mise en place) and told my oldest daughter Maya (5) when to add them and when to stir. The only thing I didn't let her do was blend with the hand mixer, which really pissed her off. My youngest daughter Boryana (3), she was in charge of blanching the asparagus tips. I was surprised that they both finished an entire bowl of soup. Maybe it was because they helped prepare it or they wanted a Dannonino (mouth-size servings of Dannon yogurt) for dessert.