ASPARAGUS
Roasted Asparagus
1 bunch local asparagus
sea salt
black pepper
olive oil
Cut woody stem ends off each asparagus spear. Place in one layer on cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake in oven at 350 degrees for 15-20 minutes, or until tips are slightly browned.
Asparagus Guacomole
2 cups chopped, cooked asparagus
2 Tbs plain yogurt or sour cream
2 Tbs fresh lime juice
2 Tbs minced green onion
2 Tbs tomato salsa
1 Tbs minced cilantro
1 tsp minced garlic, pressed to a paste
with fork
1/2 tsp cumin
salt and pepper to taste
Puree asparagus, yogurt and lime juice in food processor or blender. Stir in remaining ingredients. Serve with tortilla chips or crackers, or as a sandwhich spread. Makes 1 3/4 cups.
Asparagus Soup
8 Tbs (1 stick) butter
3 1/2 - 4 cups chopped onions
8 cups chicken stock or broth
2 lbs local asparagus
1/2 cup cream
salt and pepper to taste
fresh lemon thyme or dill to taste
Heat butter in medium stock pot, add onions and cook until tender. Add stock; bring to boil. Cut tips off asparagus; reserve. Chop stems and add to pot. Simmer gently until asparagus is very tender, about 15-20 minutes. Puree in a food processor and return puree to pot. Add tips; cook gently 5-10 minutes. Stir in cream, salt and pepper. Add lemon thyme or dill; if you use dried herbs, add them to the onions as they cook. Makes 8-10 servings.
