Seth came across this recipe and emailed it to me last week. I decided to give it a shot on a rainy, icky day. Which, really, in Georgia is pretty common this time of year. Now, I will say that this is not a recipe I’d call inexpensive since it uses two full pounds of asparagus, but I did the math, and it worked out to about $3 per serving, so it’s not outrageous either. I was surprised at how ridiculously easy it is to make, too. Like, stupid easy. Roast, chop, add to blender with other ingredients, warm on stove and serve. It’s also super low-fat and low-calorie if you count those sorts of things. I loved the rich, creamy texture which made it seem decadent instead of healthful. I will make this again and again and again. Or until my asparagus budget gets out of hand. We served it with some warm rosemary bread and roasted garlic to spread on it. Yum.