Meatless Monday - Asparagus Three Ways
Simple Beginnings It is spring and there is no other vegetable that announces the season as Asparagus. This week I will share three of my favorite ways to enjoy this treat. I met a new Shaved Salad last weekend...
It is spring and there is no other vegetable that announces the season as Asparagus. This week I will share three of my favorite ways to enjoy this treat. I met a new Shaved Salad last weekend and included this within this post as yet another way to enjoy these spears of freshness.
My very favorite way to enjoy this vegetable is grilled or roasted. The simple treatment of this tender spear is such a treat for me. I do not want a heavy sauce on my asparagus, I want olive oil, salt and pepper. Somehow simplicity works best for me. This makes a great side dish and I will admit enjoying this as my main meal.
Creamy Spring Asparagus Soup
– recipe shared by Nancy Waldeck – Author and Chef – Taste and Savor
Fresh and Flavorful Indian Inspired Spices, Vegan and Gluten Free, too!
- 2 tablespoons extra virgin olive oil
- 2 cups chopped yellow onion
- 1 chopped Serrano or Jalapeno pepper, ribs and seeds removed
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 ½ teaspoon Garam Masala
- About 1 pound asparagus, chopped coarsely
- 3 garlic cloves, minced or grated
- 2 cups veggie stock
- 2 cups coconut milk ( this is about 1 ½ cans of milk. See hint below)
- Sea salt and freshly ground black pepper to taste
Garnish with asparagus, chopped peppers and unsweetened coconut.
- Sauté the onion, pepper, turmeric, coriander and garam masala in the oil until the onion is soft.
- Add the asparagus and sauté for another 5 minutes.
- Add the garlic and cook and stir until fragrant.
- Add the vegetable stock, bring to a boil, and then simmer for 15 – 20 minutes.
- Remove from the heat and let cool for a few minutes.
- Use the immersion blender to puree, add the coconut milk into the soup.
- Warm gently for a few minutes, then serve, topped with your choice of garnish.
Nancy always leaves folks a Kitchen Smidgen – or helpful hint!
***Did you know that coconut milk freezes great? Just remove the remaining milk from the can and put it in a zip bag or freezer container. You’ll have about a cup in the freezer for the next time you need it for a recipe!
Unexpected flavors make this soup a special treat over the usual Cream of Asparagus soup. The spices in this recipe are what make this unique!
Shaved Vegetable Salad with Toasted Almonds
- Southern Living Magazine - April 2015
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1 tablespoon minced shallot
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup olive oil
- 1 pound fresh large asparagus
- 2 medium-sized yellow squash
- ½ cup thinly sliced radishes
- ½ cup almonds, slivered and toasted, divided
- ½ cup crumbled Feta cheese, divided
- Whisk together first six ingredients. Add oil in a slow, steady stream, whisking constantly until smooth.
- Snap off and discard tough ends of asparagus. Cut squash and asparagus into thin ribbon-like strips, using a vegetable peeler. Place these vegetables in a large bowl. Then add the radishes, vinaigrette, ¼ cup of the almonds and the feta cheese and toss to combine. Season with salt and pepper. Then top with remaining almonds and feta cheese and serve immediately.
- This is a very fresh and light salad. The ribbons create some interest and a new look for your table.
What is your favorite way to enjoy Asparagus?