Our cookbook of the week is the award-winning The Currabinny Cookbook by James Kavanagh and William Murray. However, if only an Irish brew – virescent or otherwise – will do for the celebration, James Kavanagh and William Murray’s very green asparagus soup would also make an ideal, vegetable-rich recovery dish after the revelry. When foaming, add the asparagus tips and fry for a few minutes to soften. Step 3Add the shallots, asparagus stalks and garlic to the pan, and cook for 5 to 10 minutes until softened but still bright in colour. Scatter the asparagus tips over each serving and serve with chunks of bread.

Source: National Post March 12, 2019 12:56 UTC