Also when you mention sauteeing with seasoning, are you meaning the black pepper and salt, as you have used that already in the soup base too?

Thanks for such a beautiful recipe collection. I am going to make absolutely everything vegetarian in here.

You do blend the asparagus as in the last paragraph states, blend until smooth and serve immediately.
I season everything I cook, not loads but in moderation. Seasoning is very important when cooking food as it helps the flavour to develop and give you food depth of flavour.

Happy Cooking
Madalene

loving this time of year and probably over-doing it on my menus, but its so short have to make the most of it.

Thanks Madalene, great work shared as always

Alex.

I make fresh curd cheese as follow: 2L full fat milk + 150ml lemon juice + 1 ½ tsp salt . Rinse a medium saucepan with cold water, measure the milk, lemon juice and salt into the dampened pan and set aside for 20 minutes.
Over very low heat gently bring the milk to 80°C, stir only if you need to prevent the milk from burning. Do not disturb the milk too much. Once the milk reaches the temperature remove the pan from the heat and set aside to cool at room temperature for 3 hours. Line a sieve with muslin cloth and carefully pour the curdled milk through the muslin, leave to drain naturally for 1 hour. Hang the muslin in the fridge and leave to continue to drain over night.
The following day, discard the whey and transfer the fresh curd cheese to a clean container, the fresh curd is now ready to use. I keep my frehs curd ina clean jar cover it wiht good extra virgin olive oil, sea salt and leaves of fresh thyme. It’s delicious on warm toast or dollops dropped into the warm or chilled asparagus soup.

Enjoy the festival and cookery demo!

Maddy