“Spring is in the air!”

It is one of our favourite seasons when it comes to local ingredients. There’s something special about spring vegetables, the way they pop up after the darkness of winter, announcing the arrival of a new season, a fresh start. The perfect occasion to come up with a great spring recipe!

 

Do you love the arrival of spring veggies as much as we do? Seasonal vegetables can really add new life and delicious flavour to your recipes. They’re also great for cleansing and detoxification after winter.

 

We have a special place in our hearts for asparagus – oh, the elegance of it, the fleeting local availability, the surefire sign the spring has indeed arrived! We couldn’t wait to share our love of it with you.
Local spring asparagus recipe
In addition, no Vancouver spring would be complete without fresh B.C. spot prawns! We scored some incredible ones through Skipper Otto’s Community Supported Fishery, and just had to include them in this recipe.

 

So in honour of spring, here’s our Lekker Spot Prawn Asparagus Soup recipe – packed with yummy local goodness and nutrition! You can’t get any more West Coast than this.

Chef Lekker’s Spring recipe

 Spot Prawn Asparagus Soup

serves 4

Ingredients:

  • 1 bunch medium-sized asparagus
  • 1 litre of water
  • ½ a lemon’s worth of juice
  • 1 tsp honey
  • 1 tsp pesto
  • salt and pepper
  • 12 B.C. spot prawns (live or pre-cooked)

 

Directions:

If your spot prawns are alive, first cook them in boiling water for 1.5 minutes. Let cool, and then remove heads and shells. Set spot prawns aside.

 

Pre-heat your oven to 350 degrees, then cut asparagus stalks in half, width-wise. Grill the tops in the oven for 12 minutes. Season them with salt and pepper and set aside. Put bottom halves of asparagus in pot with 1 litre of water. Add your lemon juice and honey to the pot. Bring to a boil and simmer for 15 minutes.

 

Pour the contents of the pot into a blender, add the pesto and puree until smooth. Return the soup to the pot, and season with salt and pepper. Divide the soup into four bowls, and garnish with two grilled asparagus stalks and four spot prawns each. Serve immediately and enjoy!

 

Spot prawns recipe by chef lekkerWe hope you enjoy all the spring season has to offer, and that you experiment with your own seasonal recipes.

 

Please let us know if you would like a seasonally inspired menu for your catering event! We truly love cooking with the seasons and would be more than happy to work with you on a menu that celebrates them.

 

What your favourite spring food? Let us know in the comments below!

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