2 lb fresh asparagus
1/4 c rice vinegar
1/2 ts grated lemon rind
2 tb lemon juice
2 tb water
1 tb olive oil
1/2 ts dry mustard
1/4 ts ground white pepper
1 diced pimiento, drained
Snap off tough ends of asparagus; remove scales from stalks with a knife or
vegetable peeler, if desired. Cook asparagus, covered, in a small amount
of boiling water for 6 minutes or until crisp tender. Drain. Place in a shallow dish.
Combine vinegar and remaining 7 ingredients in a jar; cover and shake vigor
ously. Pour over asparagus; cover and chill one hour. Drain asparagus before serving.
2 medium leeks — white part only, cleaned and chopped (about 2 1/2 cups)
1 tablespoon butter or soy margarine
4 cups vegetable stock — or stock of your choice
1 pound new potatoes — un peeled, cut into 1/4-to- 1/3-cubes
1 teaspoon salt
1 teaspoon fresh thyme leaves
2 pounds asparagus — cleaned, trimmed and cut into 1/2 inch pieces
1/2 teaspoon ground black pepper — freshly ground
1/4 cup half-and-half or soy milk
1/4 cup parsley — finely chopped
1. In a heavy-bottom pot, saute’ the leeks in butter over medium heat until
they’re soft but not brown, 6 to 7 minutes.
2. Add the stock, potatoes, salt, and thyme. Cover and bring to a boil.
Lower the heat and simmer until the potatoes can be easily pierced with a
fork, about 15 minutes.
3. Add the asparagus and pepper and simmer uncovered until the asparagus
are cooked, about 10 minutes.
4. Transfer half the solids to a blender or food processor. Add the
half-and-half or soy milk and puree until smooth. Return this mixture to the pot and
bring to a simmer over low heat. Serve hot, garnished with parsley.
Notes: This soup can be refrigerated for 2 days. Reheat gently before serving.
Serves 6 as a first course, 4 as a light entree
Preparation time: 20 to 30 minutes
Cooking time: 30 to 35 minutes
NOTES : Tastes rich, but it has only a fraction of the fat of most chowders.
Asparagus & Roasted Red Pepper Soup
2 lb asparagus, trimmed, cut into 1 inch pieces
2 cups veggie broth
1 roasted red pepper,diced
1 can evap skim milk or soy milk for vegan’s
Olive oil to coat for roasting
pepper to taste
1. Place asparagus in baking dish and coat with
oil. Roast on 425 until tender (about 30 min) Place pepper on
oven rack when you start the asparagus. Skin should remove
easily when it is roasted, if not place under broiler for a few minuets
and don’t worry if pepper skin turns dark.
2. Puree asparagus and broth in blender. Take out some
pieces for a chunkier consistency if you wish.
3. Put puree in 4 qt pan and add red pepper, any
reserved asparagus, black pepper, milk or soy milk
4. Heat until thickened to your liking.
NOTE: You can add some thickener(flour,cornstarch) to
hasten the process. Garnish with lemon and parmesan cheese or soy cheese.
Serve with a salad and hearty bread! ENJOY!
Grilled Spring Onions And Asparagus With Lime
4 lg spring onions
4 asparagus spears
1 olive or sunflower oil
1 wedges of lime
1 Tsp coarse sea salt
1. Brush the spring onions and asparagus with the oil
and grill, turning, until patched with brown. Serve immediately
with wedges of lime and sea salt. Garnish with parasan or soy cheese.
Cold Gingered Asparagus
3/4 c unseasoned rice vinegar or cider vinegar
1 1/2 tb minced fresh ginger
2 tb sugar or honey
1 lb fresh asparagus; tough ends trimmed
1 garlic; minced
2 tb Chinese sesame oil
3 tb canola or peanut oil
1/2 ts salt
1 ts soy sauce or Braggs Aminos
Preparation time: 20 minutes, plus time to chill Yield: 4 to 5 servings
1) Combine vinegar and ginger in a small saucepan and bring to a boil.
Cook uncovered over medium heat for 10 to 15 minutes, or until the vinegar
is about reduced by about half. Remove from heat and stir in sugar or
honey. Set aside.
2) Steam or roast the asparagus until just tender. Refresh under cold running water
immediately and drain well, then dry thoroughly with paper towels.
3) Combine the garlic, oils, salt, and soy sauce in a small bowl. Arrange
the asparagus on a platter, and drizzle this mixture all over it. Cover
tightly and refrigerate.
4) Shortly before serving, spoon the vinegar mixture over the asparagus,
distributing it as evenly as possible. (Definitely include all those
little bits of ginger!) Serve chilled or cool.
Asparagus & Mushroom Casserole
1 c brown rice
2 c water
1 lb asparagus, cut into 2 pieces
1/2 lb mushrooms, chopped
1 md onion, chopped
1/4 c cashews or sunflower seeds
4 eggs (vegans and low fat use egg replacer)
4 cloves garlic, minced
1 ts black pepper
1 ts marjoram
1/4 c grated mozzarella cheese (vegans and low fat use soy cheese)
Preheat the oven to 375 degrees. Cook the rice, then
mix with everything else except the cheese. Pour into
a greased 8″ by 8″ baking pan, and sprinkle the cheese
on top. Bake for 40 minutes.
Asparagus Vegetable Medley
2 pounds asparagus cut crosswise on the diagonal into 1-inch pieces
2 large leeks, rinsed well and halved lengthwise and sliced (white part only)
1 green bell pepper cut into thin strips
1 red bell pepper cut into thin strips
1/3 cup vegetable broth
1/4 cup red or white wine vinegar
2 1/2 teaspoons dried dill weed
1 1/2 teaspoons dried tarragon — crushed
1 tablespoonextra-virgin olive oil — up to 2
This makes a terrific warm vegetable or chilled salad It’s a great way to
1. In a 3 1/2-quart electric slow cooker, mix together the asparagus,
leeks, green and red bell peppers, broth, 3 tablespoons of the vinegar, 2
teaspoons of the dill weed, and 1 teaspoon of the tarragon.
2. Cover and cook on the low heat setting 5 to 5 1/2 hours, or until the
asparagus is tender but still slightly crisp.
3. Drain off and discard the cooking liquid. Mix in the remaining 1
tablespoon vinegar, 2 teaspoons dill weed, and 1/2 teaspoon tarragon. Add
olive oil to taste. Top with shavings of imported Parmesan cheese. Serve immediately or refrigerate and serve chilled.
3 oz asparagus; cut into 1/2-inch pieces
3 oz bulgur; cooked
1 tb sunflower oil
1/4 ts thyme
1/4 ts basil
1/4 ts salt
Steam asparagus for about 10 minutes. Combine all
ingredients and mix well. Serve at room temperature.
5 oz linguine
2 tb light margarine
1/4 c onion; finely chopped
3 garlic; minced
8 oz fresh asparagus,peeled&sliced
2 tb dry white wine
2 tb fresh lemon juice
freshly ground black pepper
1/4 c grated Parmesan cheese
3/4 c mozzarella cheese; shredded
strips of lemon zest
Chop and measure all ingredients before beginning. Bring water to a boil a
nd cook linguine to al dente. Drain. Meanwhile, melt margarine over mediu
m heat in a large skillet. Saute onions and garlic until onions are soft.
Add asparagus and continue to saute for 2 minutes. Add wine and lemon juic
e and cook an additional minute. Season with pepper to taste. Remove fro
m heat. Toss with hot pasta and Parmesan cheese. Remove to serving platte
r and top with mozzarella cheese. Garnish with strips of lemon zest, if de
sired. Serve immediately.
2 lg onions; finely chopped
1/4 lb butter or vegan margarine
2 tb butter or vegan margarine
1 1/3 c fine fresh breadcrumbs
8 phyllo pastry sheets
1 1/2 lb trimmed asparagus; washed,chopped and cook
1/4 c finely chopped parsley
1 parsley sprigs
1 lemon slices
1 asparagus tips
VEGAN YOGURT & HERB DRESSING
1/2 c vegan yogurt
1 freshly ground black pepper
2 tb chopped mint
Preheat the oven to 400 F. Saute the onions in 2
tablespoons of the butter or vegan margarine for 10
minutes, until soft but not browned.
In another pan, heat 4 tablespoons of the butter or
vegan margarine and saute the crumbs until crisp.
Melt the remaining butter or vegan margarine in a
Spread one phyllo pastry sheet out on a large board
and brush with butter or margarine. Put another
pastry sheet on top and brush with more butter or
margarine. Repeat until all sheets have been used.
Spread the onions evenly on top of the pastry, keeping
the edges clear. Put the asparagus over the top of the
onions and sprinkle with three-quarters of the crumbs
and the parsley.
Fold over 2 inches all around the pastry, then fold
the long edges over to make a roll.
Place the roll, seam side down, on a baking sheet and
bend it around into a horseshoe shape. Brush with
remaining melted butter or margarine and sprinkle with
the remaining crumbs. Bake for 40 minutes, until
golden and crisp. Garnish with parsley sprigs, lemon
slices and asparagus tips.
Combine Yogurt and Herb Dressing ingredients, and
serve with Strudel.
Zuppa Di Asparagi (Calabrian Asparagus Soup)
2 garlic clove; minced
2 tb olive oil; extra-virgin
2 lb asparagus; trimmed & cut into 1 pieces
2 ts salt
1/2 ts pepper, black
4 c vegetable broth; or
4 c low-sodium chicken broth
1/2 c parmesan; grated
6 sl italian bread; toasted
In a large saucepan, cook the garlic in the olive oil
over moderate heat, stirring constantly, until golden,
about 3 minutes. Add the asparagus and cook until
bright green, about 5 minutes. Add the salt, pepper
and Vegetable Broth and bring to a boil. Reduce the
heat to moderately low and simmer until the asparagus
are tender, about 15 minutes.
In a small bowl, beat the eggs with 1/2 cup of the
cheese. Reduce the heat to low so that the soup is no
longer simmering, and very slowly ladle about 2 cups
of the hot soup into the beaten eggs, whisking
constantly. Once incorporated, gradually stir the egg
mixture into the soup in the saucepan. Increase the
heat to moderately low and cook the soup, whisking
constantly, until it just thickens, about 8 minutes.
Do not allow the soup to boil or the eggs will curdle.
Remove from the heat.
Place one slide of toasted bread into each soup bowl.
Ladle the hot soup on top and serve with additional
Note: Thickening soup with bread is typical of rustic
Italian cooking, in which nothing goes to waste. The
toasts may be made from day-old or slightly stale
bread. Serve with a Sauvignon Blanc.
Asparagus With Roasted Red Peppers
1 1/2 c asparagus
1 md red pepper
1 ts freshly minced garlic
1 ts balsamic vinegar salt pepper
Remove hard bottom stem of asparagus and slice rest
of stalk into approximately 1-inch pieces. Blanch
asparagus and put into-cold water to stop it from
cooking further. Drain and set aside.
Roast red pepper in 500 [degrees] oven for 20-30
minutes, turning occasionally. When skin has darkened
and blistered, remove pepper from oven. Transfer to
bowl and cover with aluminum foil. Let cool 30
minutes, then peel off skin and seed pepper. Slice
into julienne strips and toss 1/2 cup roasted pepper
with garlic and vinegar. Let marinate a few minutes,
then toss peppers with asparagus. Add salt and pepper
to taste and serve.
Per serving (1/2 cup):
Asparagus AndBaby Sweetcorn Pithiviers
225 g ready rolled puff pastry sheet
15 ml soya milk; (to glaze)
25 g sesame seeds
25 g soya margarine
3 spring onions
300 ml vegetable stock
2 bn watercress
salt and freshly ground pepper
1 garlic; unpeeled
1 asparagus; chopped into 2in pieces
4 baby sweetcorn; chopped into 2in pieces
25 g soya margarine
25 g unbleached flour
180 ml soya milk
45 ml vegetarian white wine
50 g pine nuts; roasted then ground
2 1/2 ml mustard
1 fresh; flat leaf parsley chopped (reserve a few leaves fo the garni)
Pre-heat the oven to 180øC/350øF/Gas Mark 4.
Fold the pastry in two and cut out 4 rounds with a 13cm/5in cutter.
Place on a greased baking sheet, and glaze. Sprinkle with sesame seeds.
Place in the oven for 15 minutes until well risen and golden brown. Set
To make the Watercress Sauce, heat the margarine, fry the spring onions
until soft. Add the stock and simmer for 5 minutes. Add watercress,
boil for 15 seconds then season. Cool, then blend.
To make the filling, roast the garlic cloves in the oven for about 10
minutes, then remove them from their skins. Set aside. Steam the
asparagus and the sweetcorn. Set aside.
In a saucepan, heat the margarine, sprinkle with flour and cook the roux
for 2 minutes stirring continually. Remove from the heat and add the
soya milk. Continue stirring. Place back on the heat and stir until
the sauce thickens. Stir in the wine, cook for 2 minutes, then remove
from the heat.
Mix together the pine nuts, mustard and garlic and add to the sauce,
beating constantly. Add the parsley and the vegetables. Cut the pastry
cases horizontally in half and remove the pastry inside. Spoon the
vegetable mixture into the pastry base and top with the pastry lids.
Serve on an individual serving plate with the heated Watercress Sauce.
Garnish with the parsley.
Asparagus CrepesWith Mushroom Dill-Sauce
1/2 c whole wheat pastry flour
1/4 ts salt
3/4 c soymilk
1 ts safflower oil
1 tb margarine
1 sm onion, quartered & thinly sliced
1 garlic clove, minced
1 c small white mushrooms, slice
1 tb + 1 ts flour
3/4 c soymilk
2 tb fresh minced dill
1/2 ts dried tarragon
2 ts lemon juice
1 salt & pepper to taste
24 slender asparagus stalks
CREPES: Combine flour & salt in mixing bowl. Make a well in the
centre & pour in the soymilk & oil. Beat till smooth. Heat a 6 or
7-inch skillet. when hot, pour in 1/4 c of batter & tilt skillet till
it’s evenly coated. Cook over moderate heat till lightly browned on
the bottom. Flip & brown the other side. Remove & set on a plate.
Repeat with the rest of the batter, you should have 6 crepes.
SAUCE: Heat margarine in a small pot. Add onion & garlic & saute over
moderate heat till onion is golden. Add mushrooms & cover. Cook
till the mushrooms are limp & juicy. Sprinkle in the flour & stir
till it disappears. Slowly pour in the soymilk, stirring. Bring to
a simmer, then stir in the dill & tarragon. Cook at a simmer till
the sauce thickens. Stir in the lemon juice & season to taste. Remove
from heat & cover.
FILLING: Trim about 1/2-inch of the asparagus stalks & scrape off any
tough looking skin. Cut stalks in half & steam till tender crisp.
ASSEMBLE: Place 6 asparagus stalks in the centre of each crepe,
letting the tips protrude from the top & overlapping the halved
stalks in the centre if necessary. Spoon a very small amount of
sauce over the asparagus. fold one end of the crepe in towards the
centre & overlap the other end over it. Arrange the crepes, folded
side down, in an oiled, shallow baking dish. Spoon remaining sauce
evenly over the crepes. Bake in a preheated 350F oven until just
heated through. Serve at once.
1 tb balsamic vinegar
1 ts olive oil
1 ts dijon mustard
1 ts salt
2 1/2 lb asparagus spears (medium)
2 tb grated parmesan cheese
Stir together vinegar, oil and mustard in a large
bowl. Set aside while cooking asparagus.
Heat 2 in. water and half the salt to boiling in a
large, deep skillet. Break or slice off the tough
lower stems of the asparagus spears. Rinse and place
half the spears in the boiling water. Cover and cook
5 to 6 minutes, or just until tender crisp. Transfer
asparagus with tongs or a slotted spatula to the bowl
with the vinegar mixture.
In fresh boiling water, cook remaining asparagus with
the rest of the salt. Transfer to the bowl with the
vinegar mixture. Toss gently until spears are evenly
Place asparagus on a serving plate. Sprinkle evenly
with cheese. Makes 8 servings.
For a more sophisticated look, try shaving the cheese
witha vegetable parer instead of grating it. If you
like, garnish th platter with fresh orange sections.