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Though prized as the more regal asparagus by the Germans and French, white asparagus tends to take a backseat to green on this side of the Atlantic. But in this simple soup, it shines at center stage.
What to buy: Pistachio oil, with its nutty, multidimensional flavor, makes a sophisticated garnish for this light-bodied soup. You can find it at some health food stores or online. If you can’t locate it, walnut oil is a good substitute.
This dish was featured as part of our Recipes for Passover photo gallery.
Beverage pairing: Salomon Hochterrassen Grüner Veltliner, Austria. A delicacy across Europe, white asparagus has a mellow flavor and takes well to a little butter and seasoning. An accompanying wine should have richness, but not so much that it overtakes the delicacy of the asparagus. Grüner Veltliner, because of its slightly herbaceous qualities, is a natural pairing here. This particular version from Salomon is perched perfectly between richness and vibrancy to accentuate the dish.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...