Asparagus season is about to get underway. Asparagus is another one of those perennial vegetables that gets a jump on the growing season. It’s also a favorite of Eric’s and the rest of us tolerate it, more or less. Eric has an endless variety of ways to prepare asparagus so we will eat it with him. Grilling the asparagus with some olive oil and garlic is probably his favorite way to prepare it.

There are two schools of thought on prepping asparagus to get rid of the woody ends. One method cuts about an inch off the bottoms of the stalks then peels a portion of the new bottom.  The other method bends the asparagus between two hands, letting it break where it may. We are fans of the second method. It appears to be the more wasteful method. It ensures no woody stems and we compost the portions we break off, so even the “waste” is used. A pretty good balance in my book!

Grasp the stalk in both hands, one hand close to the end and the other hand just below the head of the stalk.

Bend the stalk until it breaks between your two hands.

Recently, Kelly & I both found asparagus soup recipes to try.  Since the recipes were substantially different in their ingredients, I decided to make them both and bring it to a “panel of experts” for tasting to decide the winning recipe.

Both recipes were loaded with vegetables and flavor. We liked them both but we did prefer one over the other, probably due to the “outside the box” factor of balsamic vinegar & toasted pine nuts for garnish. Expect to see the runner up at a later date since it was also very good!  You can never eat too much asparagus!

Asparagus & Cauliflower Soup (adapted from While Chasing Kids blog at russianmomcooks.com)  Serves: 4

INGREDIENTS

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ medium yellow onion, chopped
• 1 1/2 pounds fresh asparagus, chopped
• 1/2  head cauliflower, chopped
• 1/2 cup fresh cilantro, chopped
• 1 stem fresh rosemary
• 1 teaspoon cumin
• 4 cups low-sodium vegetable or chicken broth
• 1 1/2 tablespoons lemon juice
• Salt & pepper to taste
• 1 teaspoon balsamic vinegar
• ¼ cup pine nuts, toasted

DIRECTIONS

Heat the olive oil in a large pot and sauté the garlic and onion until the onion is golden yellow. Add the asparagus and sauté it all for another 3 minutes.

Saute the asparagus when the onions & garlic is ready.

Add the cauliflower, cilantro, chopped rosemary leaves, cumin and vegetable broth. Bring the soup to a boil and cook on medium low heat for about 25 minutes, until the vegetables are soft.

Throw in the cauliflower, cilantro, cumin & rosemary.

Puree the soup with a wand blender. Add the lemon juice, salt & pepper then bring it back to a boil. Take it off the heat and ladle it into serving bowls or mugs.

Time to smooth it out.

Toast the pine nuts by placing them in a dry skillet over medium heat and stirring them around, just until they start to brown, about 2-3 minutes. Garnish the soup with a few drops of vinegar and the toasted pine nuts.

The balsamic vinegar & toasted pine nuts add a “wow” factor.

 Asparagus soup is perfect for cool spring evenings!   ~Linda

Asparagus & Cauliflower Soup (adapted from While Chasing Kids blog at russianmomcooks.com)  Serves: 4

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ medium yellow onion, chopped
• 1 1/2 pounds fresh asparagus, chopped
• 1/2  head cauliflower, chopped
• 1/2 cup fresh cilantro, chopped
• 1 stem fresh rosemary
• 1 teaspoon cumin
• 4 cups low-sodium vegetable or chicken broth
• 1 1/2 tablespoons lemon juice
• Salt & pepper to taste
• 1 teaspoon balsamic vinegar
• ¼ cup pine nuts, toasted

Directions:

Heat the olive oil in a large pot and sauté the garlic and onion until the onion is golden yellow. Add the asparagus and sauté it all for another 3 minutes.

Add the cauliflower, cilantro, chopped rosemary leaves, cumin and vegetable broth. Bring the soup to a boil and cook on medium low heat for about 25 minutes, until the vegetables are soft.

Puree the soup with a wand blender. Add the lemon juice, salt & pepper then bring it back to a boil. Take it off the heat and ladle it into serving bowls or mugs.

Toast the pine nuts by placing them in a dry skillet over medium heat and stirring them around, just until they start to brown, about 2-3 minutes. Garnish the soup with a few drops of vinegar and the toasted pine nuts.