Asparagus is one of my favorite vegetables, and particularly when it is locally-grown (as was the case in this menu). This is a light and easily-prepared dinner. Simply cook the bottoms of the asparagus stalks in boiling water until tender, puree in a blender, saute the shallots in butter in the soup pot, add the puree and the cream, season with salt and pepper, plate the soup, and then add the quickly-blanched tips of the asparagus spears so that they float on top.

Cream of asparagus soup Chez Edouard with produce from Lois’ Farm
Toasted slices of house-made bread with butter

A plate of apple wedges, cheddar, raisins, and pecans