It’s asparagus season!
To me asparagus is a spring time vegetable! It’s been on special at our grocery stores lately, which is another plus! My favorite way to fix it as a vegetable side dish is so simple it really isn’t even a recipe. I trim off the tough ends, line a cookie sheet with tin foil, sprinkle a good amount of olive oil over the asparagus to coat, then sprinkle with kosher salt and roast uncovered in a preheated 400 degree oven for about 20 minutes (depending on how done you like it) turning once. I like to sprinkle a little parmesan cheese over it after I take it out of the oven. I also fix broccoli and green beans this way.
If you want to put a little more work into it, I made the following cream of asparagus soup last week and it was a hit!
Cream of asparagus soup:
2lb asparagus, tough ends cut off, discarded,
then cut into 2 inch pieces, putting tips aside
1 cup chopped onion
6 Tbsp butter
5 Tbsp flour
2 cans chicken broth
2 cups half and half
1 Tbsp dill weed
salt and pepper to taste
Melt butter, add asparagus (not tips) and onion, cook 8-10 min, add flour blend and cook 2-3 minutes then slowly add broth, stir and cook 10 minutes. Let cool a few minutes then puree in batches in a blender. Place asparagus tips in microwave safe dish and microwave for 1 min, set aside. Return pureed mixture to heat add half and half along with tips, dill weed and salt and pepper to taste. Heat until hot and serve. Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.