Asparagus Leek Bisque
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It’s spring. The snow has finally melted and given way to rain, the onion and garlic tops that overwintered have produced a few shoots in my garden, and the first rhubarb leaves promise delightful pies and crisps in another month’s time.
Thus, my favorite season has officially arrived:
Asparagus Season.
Asparagus is a sign of love. Forget Valentine’s Day sentimentality — when you plant asparagus, it’s a sign of commitment, hope, and vitality. Since asparagus takes three years to produce stalks worth eating and then defies any efforts to uproot it, asparagus is a seal in your garden, declaring a desire for a long-term, fruitful relationship. Asparagus rarely disappoints.
When asparagus season arrives, it’s only fitting that you’re ready with an arsenal of recipes to savor asparagus’ sweet-earthy flavor and keep up with the abundance. 
Believe me, there’s gonna be plenty.
So, in order to celebrate the season, today my monthly contributor post over at GNOWFGLINS is the recipe for Asparagus Leek Bisque. It's a creamy soup that can be served hot or cold and it's definitely one of my favorite ways to serve asparagus (along with Crisp & Crunchy Lacto-Fermented Pickled Asparagus, of course).
Click here to see the recipe at GNOWFGLINS.
