Inspiration for tonight's dinner: weather that simply can't make up its mind. Cold and drizzly one second, 80+ and downright muggy the next! Dressing for this kind of variation is enough to make anyone feel a little crazy, and coming up with dinner plans? Oof. You can start the day wrapped up in a big cozy robe with a steaming bowl of oatmeal, and by the time you head home from work, an icy margarita and some chips & salsa is sounding pretty great.
So, in this week's dinner tonight we shall attempt to address this silliness with a lovely asparagus soup to fight off any residual chill, and a refreshing and umami-licious radish salad. Okay spring, is it summer yet? We suppose with meals like this, we can hold out just a little longer.
Radish Salad with Anchovy Sauce by amanda
Cream of Asparagus Soup by merrill
The Grocery List (for 4)
1 1/2 pounds asparagus
1 bunch radishes
A little fresh parsley
We assume you have oil, yogurt (preferably Greek), pepper, salt, nutmeg, Cognac (or sherry), lemon, anchovies, garlic and capers. If not, you'll need that stuff too!
1. Both of these recipes come together quickly, but the soup is actually the simplest of the two, so I would start out by making the salad from start to finish and then setting it aside.
2. With the radish salad resting at room temp, make the soup. Just a quick saute and whizz with an immersion blender (or regular blender) and you've got a soup and salad supper fit for a king!
3. That's it! Really! This week's dinner tonight is killer, no? Now you'll have to find something awesome to do with the rest of the evening -- feet up with a glass of wine and a copy of Bossypants sounds pretty good.
Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.
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