Crazy for Asparagus

We LOVE asparagus in the Frane household.  Winters are L-O-N-G in Northern Wisconsin and asparagus happens to be the first locally grown vegetable we can get our hands on, so we go a little overboard.  So much so, that we ate 24 pounds in 3 weeks.  Yikes!   Luckily, there's a farmer in Shell Lake (Bashaw Valley) that supplies us with all the organic, locally grown asparagus that we can stomach.  Here's a picture of our first 5 pounds of asparagus.  Yum!

Here's some of our favorite recipes!

Asparagus Soup

**Thanks to Aunt Paula for the awesome white soup dishes!

Ingredients

• 1 pound fresh asparagus
• 3/4 cup chopped onion
• 1/2 cup vegetable broth
• 1 tablespoon butter
• 2 tablespoons whole wheat flour
• 1 teaspoon salt and pepper

• 1 1/4 cups vegetable broth
• 1 cup milk
• 1/2 cup greek or regular yogurt
• 1 teaspoon lemon juice

Directions

1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips.

Review:  This soup is so good that I wanted to lick the bowl when it was done.  Yes, it's that good (if you like asparagus).


ASPARAGUS GUACAMOLE

24 spears fresh asparagus, trimmed and coarsely chopped

1/2 cup salsa

1 tablespoon chopped cilantro

2 cloves garlic

1/2 onion

Directions

1. Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
2. Place the asparagus, salsa, cilantro, garlic, and onions in a food processor, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.

REVIEW:  Another fabulous recipe!  Two thumbs up!

GRILLED ASPARAGUS with RHUBARB COMPOTE

Place asparagus on aluminum foil, drizzle with olive oil and salt.  Grill on medium low for 10 minutes or until tender. 

Rhubarb compote:  rhubarb, balsamic vinegar, ginger.  Add to a saucepan and simmer until the rhubarb is soft.  Enjoy.

Review:  The compote was a bit bitter but asparagus on the grill can not be beat.  Delish!!!

Next recipe:  Asparagus Frittata

Ingredients

• 12 large eggs, shelled and beaten with a wire whisk
• 1/2 cup milk
• 1/2 cup feta cheese, grated
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 1/2 pound t asparagus, blanched in boiling water, chilled and diced
• 1/4 cup assorted fresh chopped herbs: thyme, chives, chervil, etc.
• Salt and pepper

Directions

Preheat an oven to 325 degrees F.

In large bowl combine beaten eggs with the milk and Parmesan. Heat the butter and oil in a large saute pan, until the butter is frothy. Add the onion and cook until the onion is translucent and golden, being careful not to burn them. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.

Review:  Very good!

Next Recipe:  Asparagus Salad

I used the first of my Spring lettuce with some leftover grilled asparagus.  I added a hard-boiled egg and used lemon juice and balsamic vinegar for a tasty dressing. 

Review:  good

The final recipe:  Asparagus and Tomatoe Salad

Add leftover grilled asparagus, balsamic vinegar, tomatoes, garlic, salt and pepper and chill.  This is a FANTASIC spring salad.  I made it about 5 times.

My review:  GREAT!

I'll end my blog with a few lilacs.  There's something magical about the first flowers in Spring. 

Here's an interesting article about asparagus: 

www.mayoclinic.com/health/urine-odor/MY00378

I was pretty sure I was dying (lol), but it was just the asparagus!