Roasted Asparagus Soup:
2 pounds fresh asparagus, ends trimmed
2 cloves peeled garlic
1/2 small onion, finely sliced
2 cups low sodium chicken broth, warmed
1 tablespoon cashew butter
1/8 teaspoon white pepper
salt to taste
the zest of 1/2 lemon
1 tablespoon sour cream
This soup truly cleans the palate in preparation for a wonderful springtime meal with family and friends. Serve with a big ol’ hunk of toasted country loaf, and prepare to enjoy in the bounty of our valley.
Preheat oven to 450 degrees and place the asparagus spears on a baking sheet lined with parchment paper. Turn after 10 minutes of roasting and then turn and sprinkle the onion and garlic over it. Roast for about 10-15 more minutes, until asparagus is tender. While the asparagus is roasting, blend half cup of the broth with the cashew butter and pepper until completely smooth.
Cut the remaining asparagus into pieces, and put it and the onion and garlic into the blender, along with the remaining broth. Cover the blender and blend on high until smooth. Next, pour the soup into a saucepan, and heat until it’s nice and hot, stirring frequently. Add a pinch or two of salt to taste. Pour into bowls and sprinkle with lemon zest and a dollop of sour cream.
Farmers Quiche with Asparagus, Leek & Gruyere:
1 tablespoon butter
1 leek (white and light green parts only), halved, thinly sliced and well-washed
Coarse salt and ground pepper to taste
1 bunch asparagus, ends removed
4 eggs
1 1/4 cups half-and-half
Ground nutmeg
Pastry dough pie crust, fitted into a 9-inch pie plate
1 cup shredded Gruyere cheese
Quarter pound pre-rendered and crumbled bacon
Gruyere is a wonderfully aged Swiss cheese with a nutty flavor that tastes great with eggs and pretty much anything else you can think of. Light and fluffy with a perfectly crumbly crust, this quiche will make the perfect addition to your family's dinner table. Quiche is also easy to store and transport, making it the ideal treat for your Saturday picnic in the park.
Preheat oven to 350 degrees. In a large skillet, melt butter over medium heat, and add leek and asparagus; season with salt and pepper to taste. Cook, stirring frequently for 6-8 minutes until asparagus is only slightly crisp. In a large bowl, whisk together eggs, half-and-half, crumbled bacon, 1/2 teaspoon salt, 2 teaspoon pepper, and a pinch of nutmeg. Place pie crust on baking sheet. Sprinkle with cheese, and top with asparagus mixture. Pour egg mixture on top and bake for about an hour until center of quiche is just set. Serve warm with a sprinkle of Gruyere cheese.
Baked Asparagus with Breadcrumbs and Parmesan:
4 slices rustic white bread ripped into small pieces
3 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan cheese
Coarse salt and ground pepper to taste
2 large bunches asparagus, ends trimmed
1/2 lemon
Preheat oven to 425 degrees. In a food processor, process bread until coarse crumbs form and place in a small bowl. Drizzle with 2 tablespoons olive oil and add Parmesan, salt, and pepper, stirring with a fork to combine. Arrange asparagus in a 9 x 13-inch baking dish, and drizzle with one tablespoon of oil and salt and pepper to taste. Top with breadcrumb mixture, and bake for 20 minutes until breadcrumbs are perfectly golden brown and asparagus is tender. Finish with lemon juice and serve warm.
Rejoice! Spring has finally arrived, and that means we get to indulge in all the wonderful fruits and veggies that we so missed all winter long. The air is ripe with new blossoms, and there’s no better time to set up a table in the backyard and enjoy all that springtime has to offer.
