SPRING ASPARAGUS
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.
Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS ORZO SOUP
Make and share this Asparagus Orzo Soup recipe from Food.com.
Provided by Malriah
Categories Vegetable
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Snap off and discard woody bases from asparagus.
- Bias-slice asparagus into 1-inch-long pieces.
- Set aside.
- In a 4-quart Dutch oven cook onion and garlic in hot oil until tender.
- Add chicken broth and bring to a boil.
- Stir in pasta; reduce heat and boil gently for 5 minutes.
- Stir in asparagus and snow peas.
- Return soup to boiling and cook 3 minutes more.
- Stir in spinach and pepper; cook 1 minute more.
- Remove soup from heat.
- Ladle soup into bowls.
- If desired, swirl 1 to 2 teaspoons pesto into each bowl of soup.
- Sprinkle Parmesan cheese on top of each serving.
Nutrition Facts : Calories 239.7, Fat 8.1, SaturatedFat 2.4, Cholesterol 5.5, Sodium 257.2, Carbohydrate 29.4, Fiber 4.3, Sugar 3.4, Protein 16.7
SPRING PEA SOUP WITH ASPARAGUS AND POTATOES
Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar snap peas, each contributing seasonal flavor to every spoonful.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Heat oil in a medium pot over medium. Add leek, celery, and carrot and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add broth, 2 cups water, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook, uncovered, until aromatic, about 10 minutes.
- Add potatoes and simmer until tender, about 8 minutes. Add shelled peas, snap peas, and asparagus tips and stalks; cook, stirring occasionally, until vegetables are bright green and just tender, about 2 minutes. Remove from heat, remove Parmesan rind, and season with salt and pepper. Serve, topped with dill.
SPRING ASPARAGUS SOUP
From Publix Greenwise Market Magazine, June 2007. Evaporated fat free milk has had much of its water removed, so it offers more than twice as much calcium per cup as regular nonfat milk. Its thick, creamy texture makes it a perfect soup ingredient.
Provided by Sugarmagnolia_fl
Categories Vegetable
Time 40m
Yield 6 2/3 cup side dish servings
Number Of Ingredients 8
Steps:
- In a medium saucepan stir together water, instant chicken bouillon granules, lemon peel, fresh cilantro,and crushed red pepper; bring to a boil. Reduce heat to low; cover and simmer for 15 minutes. Strain the liquid, discarding the solids; return the liquid to the saucepan.
- Return liquid to boiling. Add the asparagus to saucepan. Reduce heat to low and simme, covered, about 4 to 6 minutes or until asparagus is tender. Remove from heat; cool slightly. Set aside a few of the aparagus tips for garnish. Carefully transfer the rest of the mixture to a blender or food processor; cover and blend or process until smooth. Set aside.
- In the same saucepan gradually stir milk into cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. (The mixture may be slightly foamy.) Gradually add the asparagus mixture, stirring constantly. Heat through.
- Ladle the asparagus soup into soup bowls. Top with reserved asparagus tips.
Nutrition Facts : Calories 76.6, Fat 0.4, SaturatedFat 0.1, Cholesterol 2.6, Sodium 656.3, Carbohydrate 12.7, Fiber 1.6, Sugar 7.5, Protein 6.5
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