My man David Reiss made up this recipe for me because he knows asparagus is my favorite vegetable and he is always flirting with me like that. This recipe has since converted 8 avowed asparagus haters. I am drooling just thinking about it.
THIS SHAKE CHANGED MY LIFE. In the spring of 2005 I had an apocolyptic asthma attack that put me on a pretty high dose of Prednisone for a month. I could not walk up a flight of stairs! Besides quitting my super stressful job and giving up cigarettes, I decided to change what I ate and researched "foods with anti-inflammatory properties." Missing breathing like crazy, I was pretty much willing to try anything.
A lot of people hate the brussel sprout. These are the same people that hate beets I think. It has an earthy flavor to it that is intense, and some people taste the folic acid as bitter. I get that. If you are one of those people, you may just want to turn back, and leave the delisiousness to the rest of us. My dad finally converted me to loving brussel sprouts by boiling them in beef broth for me. But this is how I like 'em these days:
I make this soup almost every Sunday afternoon. I make a big batch and then eat it all week for lunch, and I never get tired of it. Making it is my church. I go to the Farmer's Market on the Marina at 2nd and PCH on Sunday morning, eat a big fat breakfast and then make this soup. I have force myself to switch it up occassionally, and make some butternut soup or mushroom barley soup so I can, you know, vary my nutrient intake and stuff. But I love what I love! Aka asparagus and this soup right here:
