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aparagus recipes

Asparagus Soup

Trim woody ends from 2 pounds of asparagus and reserve tips of 8 spears.  Cut remaining asparagus spears into ½-inch pieces.  In a large saucepan, warm 3 tablespoons of olive oil over low heat.  Add 1 chopped onion, 2 chopped stalks of celery, and 1 chopped carrot and cook for 3 minutes.  Add 1 ½ teaspoons minced garlic, ¼ teaspoon salt, ¼ teaspoon black pepper and cook for 5 minutes.  Add 5 cups reduced-sodium chicken broth.  Simmer, covered for 20 minutes.  Blanch reserved tips in boiling water for 3 minutes.  Drain. 

Puree soup in batches in blender.  Return to a saucepan over medium heat and add ½ cup evaporated 2% milk and 1 teaspoon lemon juice.  Warm through (do not simmer).  Top with reserved asparagus tips and sprinkle with Parmesan cheese.  Serves 4.

Other asparagus options:

Lemony Sauté

Trim woody ends from 1 ½ pounds of asparagus.  Cut spears into 1-inch bits.  In a large skillet, sauté asparagus in 1 tablespoon olive oil over medium heat until tender.  Stir in 1 ½ teaspoons finely grated lemon zest, ½ teaspoon salt and ¼ teaspoon black pepper and cook 1 minute.  Serves 4.

 Cajun Spiced

 Trim woody ends from 1 ¼ pounds of asparagus; arrange on a parchment-lined baking sheet.  Toss with 1 tablespoon olive oil, 1 teaspoon Cajun seasoning and ½ teaspoon salt.  Roast in a 400ºF oven until tender (about 15 minutes).  Serves 4. 

Italian Salad

Trim woody ends from 1 ½ pounds asparagus.  Peel each spear.  Blanch in boiling water 3 minutes, drain and run under cold water and blot dry.  Top with 1 tablespoon each of olive oil and balsamic vinegar.  Season with ½ teaspoon salt, ¼ teaspoon black pepper, and 2 tablespoons grated Parmesan cheese.  Serves 5.


Parade Magazine. (March 31, 2013), page 12.