My husband called and said he was coming home for lunch, would be here in only ten minutes. Egads! The fridge was pretty empty, but from it I was able to prepare a half avocado stuffed with cumin-flavored butter beans and strips of sun-dried tomato. And out of the pantry came one of my standby's--canned asparagus, which in combination with broth and milk and flour and some fresh herbs turns quickly into a pretty good cream of asparagus soup. For a fresher effect, I had some fresh spears in the fridge which I sliced into thin rings to give the soup little bursts of flavor and texture. As it cooked, I thought something about it smelled familiar-but-not-quite. And then I realized that 'something' reminded me of the fenugreek leaves I added to last weekend's garbanzo-noodle soup. So in went a few pinches plus some white pepper. The result? KILLER! Interestingly, strong as fenugreek is, it didn't stand out at all--rather, in the way of the best support players, it just gave the asparagus flavor a steroidal intensity. I'll exploit this effect again some time when I can serve it as a dinner first course and pair it with a good gruner veltliner.
Last edited by Jenise
on Wed Apr 26, 2006 9:14 pm, edited 1 time in total.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov