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I can’t even think of how many kilos of asparagus I have already eaten during this year’s season. That’s exactly what happens when you like something so much, that is only available for a very limited amount of time. We still have a few more weeks to enjoy this tasty spring vegetable. And I am truly making the most out of it!<\/span><\/p>\n

Several strata, frittata, pasta and risotto dishes later – all including green asparagus, of course – it was time to turn them into a soup. This is one of those recipes that is simple and quick to prepare. A perfect dish for those days or evenings when you don’t feel like spending too much time in the kitchen. While the soup simmers on the stove, you can saute’ the salmon for a few minutes. Blend and serve. That’s it! Easy, isn’t it?<\/span><\/p>\n

You will also notice that I use herb butter for this recipe. I basically add it to the soup and to the salmon. I love the flavor that it adds to this dish! I always make my own herb butter. It takes literally five minutes if you have a food processor or something similar. Even if you don’t, all you need to do is chop the herbs, etc. and mix everything with the softened butter. The biggest advantage is that you get to decide exactly which flavor you want! And you can make your own little portions and freeze them. If you want to give it a try, you can find a recipe here<\/a><\/span>, and another one here<\/a><\/span>. It’s worth it!!<\/span><\/p>\n

<\/p>\n

May has been a really strange month so far. Within two weeks we had snow and summer temperatures. Which makes you feel like eating a hot soup one day, and a cold salad the very next day. However I think that there’s always room for a soup. Don’t you think so? Cr\u00e8me fra\u00eeche adds that extra freshness to this soup and it blends very well with the salmon. So, if you want to give it a try with this healthy and tasty dish, you need to hurry up, as long as the green veggie is still available :)<\/span><\/p>\n

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I can’t even think of how many kilos of asparagus I have already eaten during this year’s season. That’s exactly what happens when you like something so much, that is only available for a very limited amount of time. We still have a few more weeks to enjoy this tasty spring vegetable. And I am […]<\/p>\n","protected":false},"author":1,"featured_media":3341,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-page-builder.php","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[5,6],"tags":[690,450,693,449,691,692,246,69,689],"_links":{"self":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/3338"}],"collection":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/comments?post=3338"}],"version-history":[{"count":5,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/3338\/revisions"}],"predecessor-version":[{"id":3350,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/3338\/revisions\/3350"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media\/3341"}],"wp:attachment":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media?parent=3338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/categories?post=3338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/tags?post=3338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}