Asparagus Super Soup

This is so yummy and versatile. I first ate it hot, as soon as it was ready, but then had it for several lunches, cold. Mmmmmmmmmm! I like spice, so this recipe hits all those hot notes, but the pepper can easily be halved or cut out entirely.

Exactly as I cooked it:
3 pounds fresh asparagus, rough ends trimmed and discarded, the rest cut up into 1 " chunks
3 medium baking potatoes, peeled and cut into small dice
2 vegetable bouillon cubes
2 red Thai peppers (hot) stem removed, roughly cut into pieces (optional)
enough water to cover
1-2 teaspoons mild curry powder


Bring everything (except the curry powder) to a strong simmer and cook for 7-8 minutes, until the asparagus and potatoes are tender. Then use an immersable blender and puree soup (you could also use a blender or food processor). Sprinkle in curry powder to taste and season with salt. Taste and season again, if desired.

If you do not like things too hot, either reduce the number of chilis to 1 or negate completely. If you can't find Thai chilis you can use hot curry powder (rather than mild) instead.

Change the amount by using this general formula: 1 pound asparagus plus one baking potato, covered with water and seasoning with curry powder, vegetable bouillon cube and a bit of salt.

I drank this soup by the mugful for days...

Asparagus Guacamole

This is a delicious alternative to avocado guacamole, if you are watching the fat-- or if you are an asparagus fan. Very fresh, very healthy-- it makes a great spread for sandwiches, too.

1 bunch asparagus, bottom 1” cut off and discarded, the rest of it cut into 1” pieces.
1-2 tablespoons lemon juice (to taste)
2 tablespoons plain yogurt
1 tablespoons fresh, chopped chives or green onion
2 tablespoons fresh, chopped cilantro
¼ teaspoon kosher or sea salt
1 clove garlic
2 teaspoons chopped, fresh jalepeno (no seeds)
1 teaspoon ground cumin

1) Bring a large pot of salted water to a strong simmer and carefully add in the asparagus pieces. Return to a simmer and cook for 6-8 minutes, until tender. Drain and rinse with cold water until the asparagus is no longer hot. Drain again well.

2) With a paper towel, blot the asparagus pieces until dry. Place the asparagus and all of the rest of the ingredients into a food processor and process until smooth.

Makes about 2 cups. Store in the refrigerator until ready to serve with tortilla, bagel or pita chips. Keeps, refrigerated for up to three days.

Creamy Asparagus Pasta Sauce

This one became a favorite as soon as I developed it. It is such a delicate, lovely pasta sauce for spring. It needs no embellishment; I was tempted to try it with smoked salmon once and ham once, but the sauce is too subtle for these additions and gets lost. Enjoy as is!

2 and ½ cups chicken stock (or veg stock)
1 kg (2.2 pounds) asparagus, woody ends trimmed and discarded, the rest cut into 1 inch pieces—saving the tips aside and slicing them in half lengthwise
1 medium shallot, minced
Zest of 1 lemon
1 tablespoon corn starch
¼ cup cold water
3 tablespoons cream cheese
1 tablespoon butter
Parmesan cheese

1) Bring chicken stock to a boil, add minced shallot and reduce heat.
2) Add the asparagus pieces (not the tips) and bring just to a strong simmer. Simmer for 8 minutes until quite tender but still green.
3) Remove asparagus from stock with a slotted spoon and set aside in a bowl. Bring stock back to a boil, add tips and simmer for 6 minutes until just tender. Remove with a slotted spoon and set aside in a separate bowl.
4) Measure stock in pot—it needs to equal 2 and ½ cups—add water to bring back up to 2 and ½ cups. Bring back to a simmer.
5) Shake corn starch in a jar with ¼ cup cold water and add mixture to simmering stock. Whisk until simmering and thickened. Add lemon zest.
6) Remove from the heat and immediately whisk in cream cheese and butter—whisk well to incorporate.
7) Add in asparagus pieces (not tips) and puree either in a blender or transfer to a food processor. Process until smooth.
8) Adjust seasoning, it may need salt, and add in the asparagus tips.

Serve over hot pasta and toss with Parmesan cheese and freshly cracked black pepper .

Warm Asparagus Dijon

Easy to make ahead and so yummy. An elegant dish to take along to a picnic—great with a grilled steak!

1 kg (2.2 pounds) fresh asparagus, woody ends trimmed and discarded, stalks cut into thirds.
1 green onion, trimmed and sliced into thin rounds
2 teaspoons white wine vinegar (add more if you like)
¼ teaspoon salt (or more to taste)
Fresh cracked pepper to taste
1 teaspoon dry dill weed
1 tablespoon Dijon mustard
3 tablespoons good quality extra virgin olive oil
2 hard boiled eggs, peeled and chopped

1) Bring a medium-large pot of salted water to boil then add asparagus pieces. Cover, bring back to a simmer, and cook for no longer then 4 minutes.
2) Meanwhile, make the vinaigrette. Whisk together green onion through Dijon mustard then slowly add in the oil, while whisking.
3) Once the asparagus are al dente (crisp-tender), drain well and toss while hot with the vinaigrette. Allow to sit at room temperature until ready to serve (up to 4 hours—otherwise stick it in the fridge and allow to come back to room temp before serving). Toss in the chopped eggs just before serving.

This is good at room temp or warm. Makes enough for 4 hungry adults.