Delicious Asparagus Recipes
Celebrate springtime with fantastic gourmet recipes bursting with flavor!

RECIPES

Creamy Asparagus Soup

Asparagus-Potato-Leek Ragout

Asparagus Salad with Hazelnut Vinaigrette

Asparagus Salad with Sweet Balsamic Vinegar

Asparagus with Orange Tuxedo

Creamy Asparagus Soup

3 lbs. asparagus
4 tsp. Vogue VegeBase soup mix
4-1/2 cups water
2 medium onions, chopped fine
6 cloves garlic, pressed or minced
1/2 cup raw cashews
White pepper, to taste
No-Sodium Spike
Cut off the tough base of the asparagus and discard. Cut off two inches of the asparagus tips and stew on a low heat in one cup of water for about 3 minutes and save with liquid. In a 4-quart heavy saucepan, add onions, remaining asparagus stalks, garlic, onion, seasonings,
water, and the liquid from the asparagus tips. Simmer, covered, for 20 minutes, or until asparagus pieces are tender. Puree soup in blender. In final batch, puree cashews as well. Return to 4-quart saucepan, thin with water if desired. Add asparagus tips and serve. Serves 7.

Asparagus-Potato-Leek Ragout

2 large leeks, white and pale green
1 lb. small red potatoes
2 cups water, seasoned with VegeBase or another dehydrated vegetable seasoning
1 lb. asparagus, trimmed and cut diagonally
1/2 lb. fresh shiitake mushrooms, stems discarded
1/2 lemon
1/4 cup fresh mint leaves, chopped
3 Tbsp. fresh parsley, finely chopped
Cut leeks lengthwise and wash thoroughly. Then cut crosswise into 1/2-inch slices. Quarter potatoes and steam in a steamer until just tender, about 10 minutes. Transfer potatoes to a bowl. In skillet, water-saute leeks in seasoned water for 3-4 minutes, stirring until tender.
(Add liquid if needed.) Transfer leeks to bowl with potatoes. In skillet, heat more Vegebase water and water-saute asparagus for about 2 minutes, stirring constantly. Add mushrooms and water-saute mixture,and continue cooking for about 3 minutes or until mushrooms soften.
Combine all ingredients. Before serving, squeeze a little lemon juice over vegetables, stir in mint, parsley, and pepper to taste, and gently toss. Serves 4.

Asparagus Salad with Hazelnut Vinaigrette

1 large shallot, minced
2 Tbsp. Dr. Fuhrman’s Riesling
Raisin Vinegar, or a sweet wine vinegar
1 Tbsp. Dijon mustard
1/2 tsp. date sugar
1/4 cup water
1/4 cup hazelnuts, chopped
1 hard-cooked egg white
2 lbs. asparagus, trimmed
In a bowl,whisk together shallot,vinegar, mustard, date sugar, and pepper to taste. Whisk in hazelnuts. Finely chop the egg whites and set aside. In a deep 10- to 12- inch skillet bring 1-1/2 inches of water to a boil and cook asparagus over high heat until crisp-tender, about 2-4 minutes. Drain asparagus in a colander, then transfer to a serving dish. Spoon vinaigrette
over asparagus and sprinkle with egg whites. Serve asparagus warm or at room temperature. Serves 6

Asparagus Salad with Sweet Balsamic Vinegar

1/3 cup balsamic vinegar
3 tsp. water
1 Tbsp. Dijon mustard
1 Tbsp. fresh marjoram, chopped (or 1 tsp. dried)
1 tsp. garlic, minced
2 lbs. asparagus, ends trimmed
1 small red bell pepper, diced
1/3 cup chopped pecans, lightly toasted in toaster oven
Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in mustard, marjoram, and garlic. Steam asparagus in large pot until crisp-tender, about 4 minutes. Rinse with cold water and drain. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve. Serves 4.

Asparagus with Orange Tuxedo

2 Tbsp. walnuts, finely chopped
1-1/2 lbs. asparagus
1/4 tsp. orange zest, fresh
2 tsp. fresh orange juice
1 tsp. fresh lemon juice
2 Tbsp. water
2 Tbsp. Dr. Fuhrman’s Blood Orange Vinegar
Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Steam asparagus until crisp-tender, about 7 minutes, and drain.Whisk together remaining ingredients, except nuts.Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts. Serves 4.