I’ve been out. On hiatus. Taking a break from this. I am sorry if you missed me, but I needed it.
After five years of developing, photographing, and building stories around recipes, I had to take a break to evaluate which direction I wanted to take Tasty Plan in. Blogging is something I do because I love it. For the past year I have been itching to transform it into something else, something that is more impactful and relevant. During these past six weeks, I didn’t get struck by lightning, become enlightened, or figure it all out, but what I do know is that I am more loyal than anything else, I don’t know how to quit, and transitions are impossible without questioning every second.
So here we are, craving the snapping sound my camera makes between shots, running through markets in search of that new ingredient (hello, celtuce!), the smell of food cooking on lazy weekend afternoons, writing about asparagus in early summer, the quick thrill after posting a recipe, and the satisfaction of somebody making my food. All of this seems to have become a part of who I’ve become. I don’t have all the answers yet, but I want to believe good things are coming.
If everything else fails, at least we’ve got soup.
Early Summer Asparagus Soup
A sweet, smooth, and creamy asparagus soup served with beautiful chive flowers and sesame seeds. Sweetened with peas and seasoned with miso and coconut milk this soup is a celebration of early summer.
Cook Time: 20 minutes
- 1 bunch asparagus
- ½ cup fresh or frozen sweet peas
- 2 cloves garlic
- 1 tbsp. miso paste
- ½ cup coconut milk
- 1 cup water
- ½ tsp. salt
- 2-3 chives, and chive flowers if available
- 1 tbsp. black sesame seeds
- Let's start by preparing the asparagus. by snapping off the dry ends. Hold a spear with both hands, one near the top and the other one near the bottom of a spear. Bend until it snaps. Use this to measure where to cut the rest of the asparagus. Discard bottom half.
- Place 3-4 cups of water in a large pot. Bring to a boil.
- Add the asparagus and cook for five minutes. Using a slotted spoon, remove from the heat.
- Add peas into the pot with the boring water. Cook for one minute. Remove from the pot and transfer into a blender.
- Add cooked asparagus, miso paste, coconut milk, water, and salt. Blend until smooth. Taste for seasoning and adjust if necessary.
- Scoop soup into serving bowls. Sprinkle with thinly sliced chives, flowers, and sesame seeds.
- Serve immediately. Tastes great with quinoa, crusty bread, hard boiled eggs, and avocado.