Do you LOVE asparagus? Well, “think spring” with these recipes from Jolene Ketzenberger, Editor & Host, Eat Drink Indy.
French Spring Soup with Asparagus
– 1/4 cup butter
– [ ]1 pound leeks, chopped
– [ ]1 onion, chopped
– [ ]2 quarts chicken stock
– [ ]2 large potatoes, chopped
– [ ]2 large carrots, chopped
– [ ]1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
– [ ]1/3 cup uncooked long-grain white rice
– [ ]4 teaspoons salt
– [ ]1/2 pound fresh spinach
– [ ]1 cup heavy cream
1. Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
2. Pour chicken stock into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
3. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.
Adapted from allrecipes.com.
Sautéed Asparagus with Butter & Parmesan
Serves 6 to 8
– 1-1/2 pounds asparagus, trimmed
– 3 tablespoons unsalted butter
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon minced fresh flat-leaf parsley
– 1/4 cup freshly grated Parmigiano Reggiano
– 6 to 8 ounces sautéed mushrooms, optional
– Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning. Don’t overcook; the asparagus will soften a little more as it cools. Add sautéed mushrooms, if using.
– Remove the pan from the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately.
Adapted from finecooking.com.
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