Asparagus is full of nutrients and minerals - Vitamin A, C, K, folic acid, potassium. A wide array of dishes can be cooked with this simple yet most detoxifying and anti aging vegetable on the planet. It can be enjoyed as raw or added to the pot of mixed vegetables and at times makes a nutritious pizza topping. I like it in all forms but the most delightful way is to have it as a warm bowl of soup.
I borrowed a part of my recipe from the marthastewart.com. My recipe is never complete till I add some ingredients and delete few to please the taste buds of my family. So here I added almost all the greens I had at home - fresh spinach leaves, sweet peas, green onions and some moong (green lentil) bean sprouts as well.
Here is a quick recipe for the soup with fresh asparagus. An ultimate refreshing and healthy soup.... !
Asparagus: 1 bunch
Spinach : 1/4 cup
Peas: a small handful
Green onion: 1
Garlic : 1/4tsp, grated
Heavy Cream: 1/4 cup (or add yogurt )
Milk: 1/4 cup
Salt/Pepper : to taste
Butter: 1 tsp
Water: 1 cup
Zest of Lemon
Moong bean sprouts: few, gently sauteed for garnishing
Cut the tips of the asparagus and save the tips to be sauteed later.*
Cut the rest of the asparagus stalk into 1'' pieces.
Remove hard ends.
Melt a teaspoon of butter in a saucepan and saute chopped onion, garlic, spinach and the stems of asparagus.
Add some water and let it simmer for 15-20 minutes till the stems are tender.
Adjust the thickness of the soup to taste by adding milk.
Garnish with spoonful of moong bean (green lentil) sprouts for more healthy crunch.
Inviting and vibrant creamy soup is ready.
Enjoy hot with garlic bread.
Lemon Sauteed Asparagus Tips:
Wash the tips of the asparagus thoroughly in warm water.
Add the zest of lemon and season with salt and pepper to taste.
Add a pinch of Garam Masala & squeeze some fresh lemon juice on top.
Toss for few minutes in the frying pan & garnish with parmesan cheese.
My family simply loved this combo, So let me know how you like it ... !
Sharing this recipe with Simple Lives Thursday 35thEdition
& Participating in recipe lion blog hop