Summerasparagus Recipes

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ASPARAGUS SUMMER SOUP

Absolutely delicious!

Provided by laveling

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h13m

Yield 6

Number Of Ingredients 11



Asparagus Summer Soup image

Steps:

  • Cut asparagus stalks into 1-inch pieces; reserve tips in a bowl.
  • Melt 2 tablespoons butter in a Dutch oven over medium heat. Add 1/3 cup chicken broth and leeks; cover and cook until leeks are tender, about 5 minutes. Add asparagus stalks; cover and cook for 3 minutes.
  • Pour remaining 4 2/3 cups chicken broth into the Dutch oven. Bring to a boil; reduce heat and simmer until asparagus is very tender, 10 to 12 minutes. Add 2 packed cups spinach and sugar; cook until spinach is tender, about 5 minutes.
  • Puree soup with an immersion blender until very smooth.
  • Heat remaining 3 tablespoons butter in a small saucepan. Whisk in flour until well blended; cook for 1 minute.
  • Whisk flour mixture into the pureed soup until smooth and blended. Season soup with salt and white pepper. Bring to a boil; reduce heat and stir in peas. Simmer until peas are barely tender, about 3 minutes. Stir in asparagus tips; simmer until tender, about 5 minutes.
  • Pour heavy cream into the soup. Cook until heated through but not boiling, 3 to 4 minutes. Stir in remaining spinach; cook until heated through, about 3 minutes.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 17.9 g, Cholesterol 56.8 mg, Fat 18 g, Fiber 4.9 g, Protein 7.3 g, SaturatedFat 10.8 g, Sodium 1001.2 mg, Sugar 5.8 g

1 pound fresh asparagus, trimmed and peeled
5 tablespoons unsalted butter, divided
5 cups chicken broth, divided
2 leeks, white and light green parts only, thinly sliced
1 pound fresh spinach, stemmed, divided
1 teaspoon white sugar
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
⅛ teaspoon ground white pepper
1 cup frozen green peas
½ cup heavy whipping cream, or more to taste

SUMMER ASPARAGUS, CORN AND TOMATO SALAD

So refreshing, so many textures. I got this from HEB Showtime Magazine. I just loved it. Delicious and Healthy.

Provided by scwheeler24

Categories     Corn

Time 22m

Yield 6 serving(s)

Number Of Ingredients 9



Summer Asparagus, Corn and Tomato Salad image

Steps:

  • Break or cut tough ends from asparagus and discard. Cook asparagus in boiling water 2 minutes and drain well and place in ice water to stop cooking. Cut diagonally into 1 1/2 in pieces. Cut avocado in cubes or slice.
  • Cut corn kernels from cobs with a sharp knife into a large deep bowl; cut close enough to release milky white substance with kernels.
  • Halve tomatoes; toss gently with corn, asparagus and basil. Add dressing mixture and toss to coat; season with salt and pepper to taste. Let stand a few minutes if time allows.
  • Top with avocado and crumbled cheese right before serving.
  • These ingredients need not be exact. Add or subract to your liking.

Nutrition Facts : Calories 238.9, Fat 17.5, SaturatedFat 3.3, Cholesterol 4.2, Sodium 122.8, Carbohydrate 19.3, Fiber 6.7, Sugar 5.4, Protein 6.3

1 lb fresh asparagus spear
3 ears fresh corn, shucked
2 pints cherry tomatoes or 2 pints grape tomatoes
1/4 cup fresh basil, sliced
1 large ripe avocado
1/4 cup gorgonzola
1/4 cup olive oil
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice

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