Serving
Ideas 00
-
Roast asparagus along with other vegetables such
as squash, portobello mushrooms, and beets.
-
Add to pasta, omelets, or just use in a healthy
sauté
-
Steamed asparagus served with light lemon
vinaigrette makes a delightfully refreshing
salad.
Safety
Asparagus contains purines which can be broken down
to form uric acid. Individuals suffering from gout,
or who are prone to uric-acid kidney stones, should
limit intake of asparagus.
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ASPARAGUS SOUP
-
2 shallots or 1 medium onion, chopped
-
1 tbsp olive oil
-
1 lb (large bunch) very slender asparagus
spears, tough ends discarded
-
3 1/2 cups vegetable stock
-
1 bay leaf
-
1 spring fresh thyme (or 1/4 tsp dried thyme)
-
1 tsp sea salt (or Herbamare)
-
1/2 tsp ground pepper
-
6 oz (1/2 package) extra firm silken tofu
Heat oil in large pot over medium low heat and add
shallots or onion, cooking until softened. Break
the top 2 inches off of each asparagus spear and set
aside. Break remaining stem into 2 inch pieces. Add
stock, bay leaf, thyme, salt, pepper, and asparagus
stems to onion and simmer over low heat about 20 to
25 minutes, until asparagus stems are quite tender.
- Transfer soup to blender and add tofu. Blend until
perfectly smooth.
000000000 - OR Use hand blender until soup is
smooth and creamy.
Return puréed soup to pot and add a bit of hot water
if needed to correct consistency. Add asparagus tips
and simmer over low heat 5 to 10 minutes until
asparagus spears are just tender.
Enjoy! |
