Asparagus Soup
INGREDIENTS
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SOUP:
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1 tablespoon olive oil
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1 shallot, minced
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Kosher salt and freshly cracked black pepper
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3 bunches pencil asparagus, trimmed and cut into 1 1/2-inch pieces
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1 cup thawed, frozen peas or 1 cup shelled fresh English peas (about 1 pound unshelled)
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1/4 cup dry white wine
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2 cups lightly packed baby spinach
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PARMESAN BREADCRUMBS:
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Four 1/8-inch slices day-old sourdough bread (about 3 ounces)
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Olive oil, for drizzling
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1 1/2 tablespoons chopped fresh thyme
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Kosher salt and freshly cracked black pepper
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One 3-ounce wedge Parmesan
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GARNISHES:
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Creme fraiche
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Finely chopped fresh chives
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Fresh cilantro leaves
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Lime wedges
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Good-quality extra-virgin olive oil
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