When is a soup not a soup? When it’s a salad! This is one of those convoluted and practically pointless stories about how Marinated Asparagus ended up with the things you see on this plate. It’s Saturday and I’ve got just enough time for a pointless story. I’m hoping you do too.
We have “turned the page” at my house. We’re still caregivers for a very frail 89 yo woman. So we still live with the limitations and responsibilities that accompany that challenge. But, as caregivers, we were eligible for first-round vaccinations and are now fully vaccinated.
Which opens the door to maskless small group encounters with other fully vaccinated folks. At my house that means a dinner party. It’s been so long since I’ve had people to dinner.
In the past dinner parties were a prime opportunity to feature some particularly interesting recipe on this blog. Grilled Snap Pea Toast with Mascarpone & Everything-Bagel Seasoning, Soy and Vinegar Braised Pork Cheeks, Ash-Seared, Cocoa-Rubbed Lamb Loin, and Mexican Chocolate Tart are examples of dinner party recipes that made the pages of this blog.
So you may be surprised to learn that when faced with the first chance to cook for people in a year I balked at featuring anything from the menu here.
Not that the menu couldn’t stand up to the scrutiny.
However, the main course I served at this first-in-a-year dinner party, Mushroom Lasagna with Gorgonzola Mornay Sauce, has been featured on this blog in the past. Everything I had to say about this luscious dish I said in 2014.
What about the soup course? Couldn’t I share the soup with you all?
I chose Naomi Pomeroy’s Asparagus Velouté with Walnut-Parsley Pistou from her cookbook Taste & Technique. Asparagus is the star of springtime and I thought this ultra-creamy velouté was a great way to feature it. Sophisticated. Elegant. It’s a perfectly Sippity Sup recipe.
The truth is I have my caregiving responsibilities to thank for the newly vaccinated reality I’m living. But caregiving is also the reason that though I have time for a dinner party (and a pointless story) I’m having trouble finding the time (and headspace) to work on this blog.
So I let the velouté post slip through the cracks.
The dinner party was a success. Still, I felt like I’d let an opportunity get away from me.
So the next day I assessed the leftovers. There wasn’t a drop of soup in the pot and my guests went home with the last two slices of lasagna. But there was quite a bit of the Walnut-Parsley Pistou left in the bowl.
I almost ran to the store to buy more cream to remake the soup. Yes, it was that good.
Instead, I decided to create something new that was inspired by Pomeroy’s elegant velouté. Marinated Asparagus with Burrata and Walnut-Parsley Pistou. I may have copied the flavors, but I can honestly say this salad is my own creation. Now that’s how you write a blog post! GREG