Tag Archives: asparagus

Spring Garden Vegetable Soup

04 Tuesday Mar 2014

Posted by in Garden, Gluten Free, New Favorite, Skinny, Vegan, Vegetarian

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Can you tell I’m in the mood for spring? My past two recipes have been all about it! This Spring Garden Vegetable Soup has also been in my ‘must make’ stack.  I like the versatility of this recipe, easily adapting to Vegan or Vegetarian (using vegetable stock and omitting the cream and chicken) and it is Gluten-Free.

Spring Garden Vegetable Soup WITHOUT CREAM

Spring Garden Vegetable Soup WITHOUT CREAM

Spring Garden Vegetable Soup WITH CREAM

Spring Garden Vegetable Soup WITH CREAM

This soup is light and, oh, so healthy.  Daughter Sarah served a small bowl to 10-month old grandson, Evan, and he really liked it!  I served the soup with the not-so-healthy baked Red Lobster Biscuits (which Evan DEVOURED) but a hearty whole-grain bread would be wonderful paired with this soup.

SPRING GARDEN VEGETABLE SOUP with ASPARAGUS, ARTICHOKES, PEAS & SPINACH


6 cups stock (chicken or vegetable)
4-6 cups water (to reach desired thickness)
1 tablespoon butter
1 leek, cut into half circles
2 ribs celery, trimmed and cut into half-inch thick pieces on the diagonal
3 carrots, trimmed and cut into half-inch thick pieces on the diagonal
1 15-ounce can artichoke bottoms, tough bits sliced off and discarded, remaining parts cut into lengths
16 ounces frozen artichoke hearts (from Trader Joe’s)
8 ounces asparagus, woody ends snapped off, skin pared off if tough, spears cut into one-inch lengths, tips set aside
8 ounces frozen peas
8 ounces frozen spinach
Generous salt & pepper to taste
1/2 teaspoon tarragon
Cream to taste (1/4-1/2 cup)
Optional: 2-3 cups chopped chicken
  • In a large pot, melt the butter. Add the leek, stir to coat with butter and let cook until just soft.

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  • Add the celery and carrots to the pot, stirring to coat with butter and cooking until soft.

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  • Add the artichoke bottoms, artichoke hearts and asparagus lengths (leave the tips aside).
  • Add the stock and bring the soup to a boil. Reduce the heat to maintain a slow simmer until all the vegetables are cooked through. (Optional: Add cooked chicken at this point).

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  • Stir in the asparagus tips, peas and spinach and let cook through. Add water to reach desired thickness.
  • Taste, then season with salt and pepper. Stir in cream to taste. Best if left to rest for 24 hours before serving.

Recipe adapted from ALANNA’s TIPS

Asparagus Tapenade…almost Springtime treat!

28 Friday Feb 2014

Posted by in New Favorite, Skinny, Vegan, Vegetarian

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Tender stalks of asparagus at the store are a sign that Spring is upon us (or at least we hope it is). This recipe for Asparagus Tapenade has been in my stack of ‘must try’ recipes for a long time.  I wish I could remember where the recipe came from so I could give proper credit.

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Asparagus Tapenade is a great recipe for anyone, but is a tasty treat for those practicing a Vegan or Vegetarian diet.

I served the Tapenade with vegetables and bits of bread.  It was great with both but I LOVED it on artisan bread. 

ASPARAGUS TAPENADE

1 pound asparagus (thick spears work fine)
1/4 cup pine nuts
2 large cloves garlic
1/2 cup fresh basil or fresh tarragon
1 teaspoon kosher salt
1 tablespoon olive oil
2 teaspoons fresh thyme, optional
1/4 teaspoon fresh pepper
Additional salt and pepper to taste
  • Bring pan of water to boil over high heat.
  • Rinse and trim ends from asparagus, then cut in 1 – 2 inch pieces.
  • Add asparagus to water, return water to boil, reduce heat to medium. Cook until just soft and still bright green, about three minutes. Drain well.
  • Meanwhile, toast pine nuts in a dry skillet over medium high, stirring occasionally, watching carefully to avoid burning.
  • Add remaining ingredients to a food processor. Add toasted pine nuts and cooked asparagus. Pulse until thoroughly blended but still roughly chopped.IMG_3538
  • Transfer to clean container and refrigerate until fully chilled. Serve with crackers, vegetables and/or on crostini/bread.

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Lemon Asparagus…Springtime treat!

05 Friday Apr 2013

Posted by in New Favorite, Vegan, Vegetarian

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What is spring without fresh asparagus?  Asparagus and fresh lemon and a drizzle of good olive oil and, voila, you have lemon asparagus!

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Healthy, easy, yummy!

Lemon Asparagus

  • One pound fresh asparagus
  • One lemon
  • 2 Tbsp olive oil
  • sprinkle of sea salt

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Thinly slice the lemon.  Arrange in one flat layer on a baking sheet.

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Toss the asparagus with the olive oil until evenly coated.  Arrange asparagus over the lemon slices.  Sprinkle with salt.  Broil for approx 6 minutes (in our oven) or until asparagus spears get a few browned and crispy areas.

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Recipe from two-tarts.com

Asparagus with Cranberries and Pine Nuts

12 Tuesday Mar 2013

Posted by in New Favorite, Skinny, Vegetarian

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My first recollection of asparagus was slimy canned asparagus served with school lunches.  Yuck!  My Mother would occasionally gather wild asparagus in the spring, but it was not a regular visitor to our home dinner table.

As an adult, I’ve learned to love asparagus and the many ways it can be prepared. I ran across this recipe AND I had all of the ingredients.  This recipe is so simple and quite elegant.  Tonight I paired it with salmon, always a wonderful combination.

Next time I try this recipe, I may use chopped pecans for a little different twist.

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Asparagus with Cranberries and Pine Nuts
1 bunch asparagus
3 tablespoons olive oil
1/3 cup pine nuts
1/3 up dried cranberries
pinch of salt

Break off or trim the woody ends from the asparagus and discard. Set the spears aside.

Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes.

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Remove from heat and set aside.

Add the asparagus spears to the skillet and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes.

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Serve on a platter and top with the cranberries and pine nut mixture.

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Adapated from allrecipes.com, Asparagus with Cranberries and Pine Nuts

 

Asparagus Goat Cheese Omelettes…indulging skinny style

28 Tuesday Feb 2012

Posted by in New Favorite, Skinny

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Spring is just around the corner and while I really don’t care about swimsuit season, I do care about looking and feeling better and looking ‘fabulous’ for daughter Sarah’s summer wedding.

While I love to indulge in wonderful foods, I find that a healthy, Mediterranean style diet works well for me.  I tried this recipe and loved it.  Fresh asparagus and goat cheese with protein…a winner!  Each omelette only has 180 calories, an extra bonus.

ASPARAGUS GOAT CHEESE OMELETTES

1 cup liquid egg substitute or egg whites
4 eggs
1/4 cup fat-free milk
2 tablespoons chopped scallions or red onions
1/2 teaspoon thyme
1 tablespoon parsley
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound asparagus, trimmed and cut into 1 inch pieces
1/4 cup water
4 tablespoons crumbled reduced fat goat cheese

1. Whisk together egg substitute, eggs, and milk. Stir in the scallions, thyme, parsley, pepper and salt.
2. Place the asparagus in a microwaveable bowl and add water. Cover with waxed paper and microwave on high for 2 minutes. Stir. Microwave 2 additional minutes. Drain and pat dry.
3. Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour one-quarter of the egg mixture into the skillet, allowing it to cover the bottom of the pan. Cook for 2-3 minutes or until the bottom just begins to set. Sprinkle with 1 tablespoon goat cheese and one-quarter of the asparagus. Cook for 5 minutes, or until the eggs are almost set.
4. Using a large spatula, fold the omelet in half. Cook for 2-3 minutes or until the omelet is golden and the cheese is melted. Turn onto a plate and keep warm.
5. Coat the skillet with cooking spray and repeat for 3 additional omelettes. Garnish with chives, pieces of asparagus or goat cheese.

Adapted from South Beach Diet Cookbook

Fancy Schmancy Asparagus…simple crowd pleaser!

17 Friday Feb 2012

Posted by in New Traditions

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A dear friend introduced me to this dish a few years ago.  The asparagus is elegant enough for a nice dinner party yet casual enough for an appetizer or family side dish.  People will ‘ooh and aah’ at the presentation and keep coming back for more.

We are coming into fresh asparagus season and a perfect time to try this recipe.

Fancy Schmancy Asparagus

This dish is best served fresh from the oven.  Enjoy this favorite dish enjoyed by family and friends.

FANCY SCHMANCY ASPARAGUS

1 pound fresh asparagus
1 tube refrigerated crescent rolls
Garlic salt

  • Heat oven to 375 degrees.  Grease large baking sheet.
  • Wash and trim fresh asparagus and dry on paper towels.
  • Open crescent rolls and separate dough into four squares. On a cutting board, cut dough into strips of about 1/8-1/4″.
  • Wrap one strip of dough around each piece of asparagus and place on baking sheet.  Sprinkle lightly with garlic salt.
  • Bake for 8 to 10 minutes until dough is light brown.
  • Serve immediately.