As promised, I toddled off to Leicester market yesterday afternoon and purchased some new season asparagus so I could try out that wonderful sounding asparagus soup recipe I found via Cooking Cute. I made it this lunchtime. It is - in a word - AMAZING!! Fresh tasting with a real zing. I had to wrestle with myself not to scoff the leftovers I'd set aside for lunch tomorrow.
Overall the recipe is suitable for anti-Candida dieters with some minor amendments. I omitted the optional parmesan garnish (though I might have added a sprinkle of grated hard goats cheese, if I'd had some) and replaced the 'all-purpose flour' with wholewheat plain flour (I suspect cornflour would work equally well). And as I no longer drink soy milk, I used goats milk instead. The asparagus I used was young, so not too woody. If you were using older spears, you might choose to sieve the vegetable puree before adding the milk and yoghurt.
Quick tip (nicked off Jamie Oliver): To get rid of the hard, woody part snap - rather than cut - the ends off the asparagus spears. This will leave you with just the tender parts of the vegetable!