Eating locally grown and seasonal vegetables can be both enjoyable and healthy. Its enjoyable to walk around a farmers market, such as the Dane County Farmers Market, located in downtown Madison on the Wisconsin State Capitol Square, every Saturday from 6 a.m. 2 p.m., and is healthy knowing where the food being purchased is grown. In the case of asparagus, it is low in calories, contains no fat or cholesterol, very low in sodium, a good source of potassium, fiber, thiamin, vitamin B6, and one of the richest sources of rutin, a compound which strengthens capillary walls.
It is also easy to cook with asparagus. A great idea is to purchase organic asparagus for two meals. Roast all of the asparagus together, serve half as a vegetable side dish for one meal, and cut the remaining asparagus into one inch pieces to make roasted asparagus soup for a second meal. Both are tasty.
Part I: To roast asparagus, preheat an oven to 400 degrees, wash the asparagus, snap off the end pieces, place asparagus on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, toss, spread in a single layer, and roast 20-25 minutes or until tender. Serve. With the remaining asparagus, cut into once inch pieces, refrigerate until ready to use.
Part II: Make Robin Millers 'Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons'. It is a delicious soup that can be made a day or two ahead of time. To save time, eliminate the Parmesan croutons as the soup can stand on its own without the croutons.
Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons
Ingredients
- 4 slices bread, cut into 1-inch cubes
- Cooking spray
- 2 tablespoons grated Parmesan
- 1 tablespoon olive oil
- 2 leeks, rinsed well and chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- Roasted asparagus, chopped, about 4 cups
- 1 baking potato, peeled and cut into 1-inch pieces
- 6 cups reduced-sodium chicken or vegetable broth
- 1/2 cup diced oil-packed sun-dried tomatoes
- Special Equipment: Immersion blender, optional
Directions
Preheat oven to 400 degrees F.
- Coat a large baking sheet with cooking spray.
Arrange bread cubes on prepared baking sheet and spray with cooking spray. Sprinkle cubes with parmesan cheese. Bake for 10 to 15 minutes, or until golden brown.
While the croutons are baking, heat oil in a large saucepan over medium heat. Add leeks and garlic and cook for 2 minutes, or until soft. Add bay leaves and thyme and cook for 1 minute, or until fragrant. Add asparagus, potato and broth and bring to a simmer. Reduce heat to medium, partially cover and simmer for 10 minutes, or until potato is fork tender. Remove bay leaves, and using an immersion blender, or a regular blender working in batches, puree soup until smooth. Ladle soup into bowls and top with sundried tomatoes and croutons.
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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