To enter to win a copy, simply scroll down to the comments and tell us how you like your spears. Type a whole recipe right into the comment box, or just a link to a recipe on your blog or another’s, or perhaps a tip instead about what you like asparagus served with (Anna says dill and lemon come to mind, for starters).
The backstory: I met Anna Thomas when “Love Soup” came out last fall, and promptly stocked my freezer with double batches of several of her recipes made from my winter squash and sweet potatoes and kale and the like, and stocked up on copies to give as holiday gifts. Now a whole new season of homegrown vegetables has begun, and I’m working my way through “Chapter 9: First Tastes of Spring,” and on to “Chapter 10: Green and Greener.” Heaven. Vats of Asparagus Bisque, here I come.
Thismust-have cookbook features 160 vegetarian recipes for soups and all the extras, from breads to spreads and salads and even sweets, needed to turn them into meals. It’s so good it won a prestigious James Beard Award May 2. (Pretty clever of us to all be celebrating her right then, huh?)
And now, let’s make something to eat.
Anna Thomas’s Asparagus Read more on awaytogarden.com