Overall I must say this recipe was pretty tasty. My only complaint was that I wish it were just a tad more flavorful. However it is good in that it is creamy without being too rich. But as I said, it was good overall. I also used double the suggested amount of asparagus without altering the amount of any of the other ingredients and I am very glad I did. I can't imagine the recipe without as much asparagus.
Additionally, like some of the other reviewers I am terrible at following a recipe exactly. Half the fun for me is to experiment. So I used shallots in place of regular bulb onions (same amount) and also added cooked pancetta bacom and cooked wild rice when adding the pureed asparagus mixture. In hindsight I would probably use a more flavorful pork product like Canadian Bacon, but I loved these additions with it and will definitely prepare it similarly again. It's also fun to serve it with some thin slices of french or ficelle bread that have been toasted in the oven (I like to drizzle mine with garlic oil before I cook them). They make such a simple and deliciously functional garnish on the side of the plate and are so yummy for dipping.
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