Asparagus

Ah, you know spring is in the air when the grass greens up, the trees are blooming, and the asparagus is in season. I love this spring vegetable! The asparagus is a spring vegetable, a flowering perennial, whose cousins are the onion and garlic. It’s stout stems and feathery foliage rise up out of the ground, announcing that winter is soon over and spring is about to arrive.

Often, the asparagus has been used for medicinal purposes, but it is also highly nutrient dense. Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B, calcium, magnesium and zinc, and a very good source of dietary fiber protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, folic acid, iron, potassium, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.

Mostly you see asparagus in stir fries, roasted or grilled as side dishes. But, it can also make a nice main course, in a light soup. Try this for lunch or dinner entrée, paired with a nice salad.

ASPARAGUS SOUP

• 1 lb asparagus, trimmed


• 2 med leeks or 4 large shallots


• 1 Tbsp olive oil


• 2-3 cloves garlic, minced


• 2 cups of water or chicken stock


• 2 TBSP fresh dill weed or 2 tsp of dried dill


• Pinch nutmeg

Slice off the tips of the asparagus and reserve them. Cut the remaining stalks into 1” pieces. Slice the leeks in half lengthwise and wash under cold water to remove any sand. Slice into ¼ “ pieces. Sautee the leeks or shallots in the oil over medium heat until soft. Add the garlic and sliced asparagus stalks. Cook, stirring, another minute or two. Add the water or stock and dill. Simmer 10-12 minutes. Remove from heat, allow to cool 5-10 minutes. Puree half the volume at a time. Return to pan, add the reserved asparagus tips and simmer 3-5 minutes or until tips are just barely tender. Add nutmeg. If soup is too thick, thin with additional water or stock