|photo by scott haydon|
I didn't participate in last week's Food Matters Project recipe. As much as I love whole wheat anything, we're taking a break from grains for the time being. We're also taking a break from lentils so I've taken some definite liberties with this week's recipe as well. The lovely Adrienne selected Mark Bittman's Roasted Asparagus and White Bean Soup for the group. Asparagus in any form is amazing and it's a definite staple in our house.
We shared this meal with a couple of our favorite people and everyone attested to its tastiness. It also came together rather quickly and easily so we'll definitely be making it again.