Showing posts with label asparagus. Show all posts
Showing posts with label asparagus. Show all posts

Thursday, June 27, 2013

Scrumptious Soups: Asparagus

I love soups! They are so versitle, compliment almost any meal and are easy to cram full of delicious veggies.

I have really gotten on board with pureed soups. The tool you need? An immersion blender. This little kitchen workhorse quickly turns your pot of tender veggies into smooth, velvety soup - no need to transfer to a tabletop blender.Of course, you can use the table top blender, but if you're as big of a fan of soups as I am, you'll get your money's worth out of this investment.

Kitchen tip: if you blend hot soup in a table top blender, remove that little cap from the rubber top and cover the hole with a kitchen towel. This will allow some steam to escape while keeping the soup off of your kitchen ceiling.

This is more of a method than a formal recipe. Feel free to try it with any seasonal veggie - just try to pick similar colored veggies for beautiful soup.

A few ideas:
  • Celery + spinach + peas
  • Carrots + ginger
  • Roasted carrots + roasted parsnips + garlic
  • Red pepper + tomato
  • Butternut squash + pear 

Scrumptious Soups: Asparagus
  • 1 large onion, diced
  • 1 potato, diced (no need to peel)
  • 2-3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2-3 quarts of low-sodium chicken or vegetable stock
  • 1 pound of asparagus, woody ends removed and chopped into 2-inch pieces
  • 1 cup milk, half-and-half, or plant-based milk
  • Salt + pepper, to taste
  1. In a large pot, saute the onion, potato and garlic in the vegetable oil until tender - about 5 -10 minutes.
  2. Add asparagus and saute for another minute or two. 
  3. Add enough stock to just barely cover all of the vegetables. Bring to a boil, and simmer until the veggies are tender (but not mushy).
  4. Using an immersion blender, puree your soup until velvety and smooth. Stir in your milk and check the seasoning - add salt + pepper, if you wish. 
Pureed soups freeze well - try glass mason jars or 1-quart freezer bags. You can stack the plastic bags and store a lot of soup without using much freezer space. 

Thursday, August 2, 2012

Splendid Salads: Lemon Asparagus Salad

Splendid Salads: Lemon Asparagus Salad

This salad is a prime example of taking foods at the peak of freshness and not fussing with them too much. I simply blanched some delicious fresh asparagus, placed them into a glass container and drizzled on a bit of olive oil, salt and pepper. I zested one lemon and squeezed on the juice. I am an enthusiastic lemon lover, so if that sounds like too much lemon, skip the zest and use only the juice.

This would be a great side dish to have at home with some grilled chicken, it also make a great carry along to a pot luck or brunch. You can even make it the night before and have a healthy brunch without a lot of stress!

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