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Prep
Difficulty
Easy
Time
Estimate
30 mins
Sauté the onions. In a separate skillet sauté the cauliflower for the salad. Soak the dried figs. Add the asparagus to the soup. While those sauté, work on the salad adding and tossing as the soup allows. Puree the soup, return to the pan on low. Season and taste. Finish up the salad. Serve together or take as a lunch on the go.
Brilliant green asparagus soup tastes as bright as it looks. We enjoy ours a tad chunky, but if you prefer a smoother silkier soup simply strain through a wire mesh strainer. It is also lovely hot or chilled.
Inspired by the shades of black & white, each ingredient follows suit. The slightly Italian essence is sweet, tart and salty giving this bean salad a unique balance and playful character.
