asparagus

Creamy Asparagus Soup with Lemon

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I just love when the spring arrives and we can get fresh seasonable vegetables around every corner…literally, there are so many markets and farm stands to choose from in Lancaster County! Fresh asparagus is one of my favorite vegetables, much to the kids’ dismay.  I was reluctant to try this soup because I just love the simplicity of asparagus and fresh herbs sautéed in olive oil until just a little tender, yum!  I was really surprised how delicious and easy this soup is.  It tasted wonderful sitting outside on a beautiful spring day!

Ingredients

1 lb of fresh asparagus, tough ends removed and cut into 1 in pieces

1 medium onion, chopped

1/2 cup chicken broth (or vegetable broth)

1 tablespoon butter

2 tablespoons all-purpose flour

salt and pepper

1 1/4 cup chicken broth (or vegetable broth)

1 cup milk OR  1/4 cup half and half or cream

1/2 cup yogurt

juice from 1/2 lemon

sprinkle grated parmesan cheese

Place the asparagus and onion in a saucepan with 1/4 cup chicken broth. Bring to a boil, reduce heat and simmer until the vegetables are tender. Puree in blender until smooth and set aside.

Melt the butter in the saucepan. Stir in flour, salt and pepper. Allow the mixture to cook a few minutes, but do not let it brown.  Stir in the remaining 1 1/4 cup broth with a whisk until smooth and increase heat. Continue stirring until the mixture comes to a boil.

Stir the vegetable puree and milk (or cream) into the saucepan.   Whisk the yogurt, lemon juice and parmesan cheese into the mixture until just warmed.  Do not boil. Serve with some fresh herbs and enjoy!!

 

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Asparagus and Spinach Frittata

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I am so psyched that spring is here!! It’s been the coldest year ever, like literally.  I saw that on the news.  (I have no idea the details on that or where they were reporting, but in my mind it’s true.) But the roadside markets are open now, there is fresh seasonal produce available, my garden is in, I feel like cooking again…things are getting more right in the wold.  In seasons defined by workloads, projects, school, activities, saving the world (you have to dream big! ;-)) I can always come back to the kitchen, my garden, running with friends, the woods, a good book and feel more centered.  Feeding the soul with these things in life that center me gives me the energy to do the hard stuff.  The projects and goals that seem impossible and big and having faith to just forge on day after day doing my part.  I ran with a friend today for the first time in while.  Just running and having her by my side fed by soul.  I need more feeding of the soul, more faith and trust and less striving and controling.

To me the perfect weekend brunch (or breakfast, lunch or dinner any day of the week for that matter) is anything with eggs.  While we can’t have chickens in our back yard, the next best thing is being able to visit the chickens that lay our eggs.  My youngest and I did that this week and picked up some local asparagus and spinach.  It was a good day!  Right where I needed to be when I thought that life was too big.

 

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Ingredients:

8 eggs

2 Tbsp milk of choice

olive oil

1 bunch of fresh asparagus

1 cup fresh spinach

fresh thyme (or herbs of choice)

grated parasean cheese

salt and pepper

In a broiler-proof pan, cook the asparagus and spinach in olive oil until just tender.  Mix the eggs, milk and cheese and a handful of chopped herbs.  Add the egg mixture to the cooked vegetables and cook a few minutes until firm on medium to medium/low heat (not too high). Then cook under the broiler for 2-4 minutes.  I cooked mine too long, so watch it before it gets too brown (like mine).  But it was still good!!  Grab a book, some coffee, enjoy it outdoors and feed your soul (and your belly!)

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