The season for local asparagus is far too short, just two months. In May, when these little spears start showing up in markets, I always feel a slightly frenzied urgency to eat as much as possible. This usually means putting them in anything and everything. Whether eaten in pasta, quick lunch time salads, or scrambled eggs, they always add the perfect nutty freshness and crunchy texture. But I realized that though I ate lots of asparagus, for whatever reason it was never the star of the dish. With such a wonderful flavor and photogenic looks, they really do deserve to be the center of attention.

This is a recipe that I contributed to greatist.com, a healthy living website. It is a soup that completely showcases the unique flavor of asparagus. The addition of corn and pumpkin seeds simply serve to enhance the underlying sweetness and nuttiness of the vegetable. So here’s to a last hurrah and until next season!

C H I L L E D  A S P A R A G U S  +  S W E E T  C O R N  S O U P
serves 2

Click here for the full recipe