Asparagus Soup

Nothing goes to waste in this kitchen. The rich, velvety asparagus soup is a testament to resourcefulness, crafted from the trimmed ends saved after preparing an elegant asparagus mille-feuille. These humble scraps are gently simmered, then blended into a smooth purée before being meticulously sieved for an impeccable texture. The true magic happens with the addition of finely grated Parmigiano Reggiano, its umami depth transforming the soup into a luxurious emulsion—creamy, savory, and utterly indulgent. To serve, the soup is crowned with delicate crumbles of tangy feta, whisper-thin shavings of fresh asparagus, and a scattering of toasted crushed pistachios for nutty crunch. A final flourish of bright lemon zest cuts through the richness, bringing balance and a burst of freshness to every spoonful. This dish is more than just soup—it’s a celebration of ingenuity, where every scrap is honored, and every flavor sings in harmony.