Since fresh spring asparagus in abundant supply, not to mention frequently on sale, it was the perfect time to try a special asparagus soup I had been eyeing for a long while. With its crowning centerpiece of a roasted garlic custard, it makes an elegant first course for a special spring dinner.
I know it’s redundant, but I am an Italian foodie. My two sisters and I grew up in a thoroughly Italian household with a Sicilian mom and a Neopolitan dad—both equally good cooks. My dad and uncle owned a small Italian restaurant together, and it was the place to go for great home style Italian food, including wonderful homemade pizza. My dad has passed on; but, to this day, even if my 80-plus-year-old mom doesn’t know you’re coming, she’ll pull a 5-course meal out of the fridge in no time flat.
