by Tim Nauman
This zingy lemon-asparagus soup benefits from a refreshing swirl of homemade lemon crema.
Crema is a zingier cousin of American sour cream. Coming to us from cuisines south of the border, it pairs well with rich, smoky and spicy flavors. A versatile addition to any meal, it shines brightly as a cooling garnish and lends a tangy backbone to simple sauces. Heck, why not just use it as a dip for fresh, raw asparagus!
Ingredients
- 2 cups cream
- 1/4 cup buttermilk
- Zest and juice of 1 lemon
- Dash sea salt
- Twist freshly ground white pepper
Directions
- Heat cream to about 90 degrees, then remove from heat and stir in buttermilk.
- Cover and allow it to sit at room temperature for 12 to 24 hours, until thickened.
- Whisk in the lemon juice and zest, season with salt and pepper, and refrigerate.
