Asparagus soup.

Anonymous wrote:

Anonymous wrote:Increase your serving size from five to seven spears.

THIS IS SPEARTA!

So so great!

You can cook about a pound and a half in boiling water (tips and stalks separately), then puree stalks with 1/4 olive oil and 1/4 c. lemon juice. Mix with pasta and tips, a little parmesan, and some black pepper. Delicious.

This is my favorite asparagus recipe if you want to do something more elaborate.

Asparagus-Pesto Lasagna

Serves 10

This recipe uses two popular Italian lasagna fillings: asparagus and pesto.

? cup all-purpose flour
3 ½ cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
¼ tsp. ground black pepper
2 tsp. olive oil
1 ¼ lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into ¼-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided

Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.

Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.

Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.

Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.

I roast it with some olive oil and salt. Yummy and healthy!

If you store the spars in a cup of water they will last at least a week, if not two
Just keep the water fresh (like flowers in a vase)

Anonymous wrote:Increase your serving size from five to seven spears.

THIS IS SPEARTA!

Anonymous wrote:Add 1 inch blanched pieces to penne with ricotta, fresh basil cherry tomatoes and parmesan.

This but instead of blanching saute asparagus in olive oil and garlic on high heat