Cream of Asparagus Soup (Lion House)

So yet another recipe for Asparagus, still using up the 1/2 case of asparagus that I bought. (I really need to buy a pressure cooker so I can can vegetables is I ever do something crazy like that again. :-)) This recipe was good and a nice way to use up some of my asparagus.

Cream of Asparagus Soup (Lion House Christmas p.29)

1 (15 oz) can asparagus, undrained*

3 Tablespoons margarine

1/4 cup minced onions

3 Tablespoons flour

1 (15 oz) can chicken broth

1 cup milk

1/4 teaspoon paprika

1/2 teaspoon salt

Pour asparagus and its liquid into a blender and process until pureed, set aside. In a heavy soup pot, melt margarine over medium-high heat; add onions, and saute until soft. Stir in flour. Add pureed asparagus, chicken broth, milk, paprika, and salt. Cook and stir until slightly thickened.

Make 6 servings.

*If using fresh asparagus, simmer 3/4-pound fresh, cleaned asparagus in 2 cups salted water until tender. Remove asparagus from water. Cool slightly and puree in blender. Follow recipe as above.

Creamy Lemon Asparagus Risotto

So I did something totally crazy and ordered a case of asparagus to split with my sister-in-law. Not the brightest idea. While we love asparagus at our house. To much of a good thing might ruin it. So not wanting this to happen I have freely shared my asparagus with family and friends. My Neighbors are next on the list! If I had a pressure cooker to can this wonderfully young and tasty asparagus my purchase would have been a light more brilliant! I may still try to freeze a couple of pounds and see how it turns out!

So along with my asparagus I have many fresh herbs and other fresh produce that I need to create a menu around. Strangely it motivates me. Sometimes we use our tried and true recipe and other times I try something new. This basket is proving to be both. So today I share one that we have tried before.

I got this recipe years ago (1995 to be exact) from the Food and Family magazine that Kraft foods put out. This is a great springtime dish. It's easy, creamy, and it taste good. We don't usually use Minute Rice so I have to buy it for this recipe. I prefer regular rice to the minute variety, but I am not going to complain when a recipe turns out great and its fast!

(Picture to be posted later.... maybe :-D)

Creamy Lemon Asparagus Risotto

2 Tablespoons Olive Oil

1 medium onion, finely chopped

2 cups Minute White Rice, uncooked

1/2 lb. asparagus, cut into 1-inch pieces

2 cups chicken broth

2 Tablespoons cream cheese spread

Grated pee; and juice of one lemon

Heat oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until tender

Stir in rice, asparagus, and broth. Bring to boil. Reduce heat to low; simmer 5 minutes.

Add cream cheese spread, peel and juice; stir until well blended.

Makes 6 Servings

Stir-fried Shrimp and Asparagus in Lemon Sauce

We all love asparagus at our home. The past several weeks we have gotten a pound of asparagus in our bountiful baskets. Every time I ask my kids what do you guys think I should make for dinner. Quin always responds quickly with a cheer SHRIMP! I have tried to tell him that we save shrimp for special occasion dinners because they can be expensive. He accepts this but it hasn't stopped him from putting in this request each time I inquire for a dinner suggestion. So for no special reason other than I needed an idea for dinner, we had all the ingredients for this stir-fry, and it was quick! What more could I ask for!! Call it a special occasion and get cook'n! (Reference: The Best Light Recipe cook book p.285)

Stir-Fried Shrimp and Asparagus in lemon Sauce

Serves 4-5

Let the Shrimp marinate as you make the sauce and prepare the vegetables.

1 lb. shrimp, peeled and deveined

2 teaspoons low-sodium soy sauce

2 teaspoons dry sherry (I use the Sherry cooking whine found by the vinegars in the store)

3 medium cloves garlic, minced or pressed

1 Tablespoon grated fresh ginger

3 Scallions, white parts minced and green parts cut into 1/4-inch lengths (1/4 cup sweet onions minced)

5 teaspoons peanut or vegetable oil

1 lb asparagus, tough ends removed, sliced on the bias into 2-inch lengths

2 carrots, peeled and cut into 2-inch matchsticks

Toss the shrimp with the soy sauce and sherry in a medium bowl. In a small bowl, combine garlic, ginger, scallion whites, and 2 teaspoons of the oil.

Heat 1 more teaspoon oil in a 12-inch non-stick skillet over high heat until just smoking. Add the shrimp and coo, stirring occasionally until curled and bight pink, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.

Add 1 more teaspoon oil to the pan return to high heat until shimmering, Add the asparagus and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Transfer the asparagus to a clean bowl. Add the remaining teaspoon oil and carrots to the pan and cook, stirring occasionally, until crisp-tender, about 2 minutes. REturn the asparagus to the pan.

Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into vegetables. Add the scallion greens and shrimp and toss to combine. Whisk the sauce to combine, then add it to the pan and bring to a simmer. Remove the pan from the heat and toss until the all the ingredients are well coated with sauce and sizzling hot. Season with salt and pepper to taste and serve immediately.

FOR the SAUCE:

LEMON SAUCE:

Makes enough for 1 stir-fry recipe

The flavors in this sauce are mild and work especially well with shrimp.

6 Tablespoons low-sodium chicken broth

1/4 cup juice from 2 lemons

1/4 cup dry sherry

2 Tablespoons low-sodium soy sauce

2 teaspoons sugar

2 teaspoons cornstarch

1/4 teaspoon ground black pepper

Combine all the ingredients in a small bowl.

Linguine with Fresh Tomatoes and Asparagus

I tried this recipe to help me use up the wild asparagus we picked last week. I needed a salad or a dessert to take to the local Search and Rescue picnic so this is what we took and I was grateful not to have to heat up the kitchen on a hot day!

Linguine with Fresh Tomatoes and Asparagus

2 Tablespoon olive oil

11-12 oz think asparagus

2 large cloves garlic, minced

4 large plum tomatoes, diced (or two large slicing tomatoes-what's on hand!)

1 cup water

2 teaspoons Instant Chicken Bouillon

1 lb linguine cooked according to package

1/2 cup Parmesan cheese

Heat oil in large skillet. Add asparagus; cook, stirring occasionally, until tender. Add garlic; cook until tender. Stir water and bouillon; bring to a boil. Add tomatoes and remove from the heat.

Prepare past according to package directions. Toss with asparagus mixture. Let cool slightly and toss with Parmesan Cheese. (If the noodles are to hot the cheese seems to clump and melt together leaving lumps of cheese--not to appealing to the eye). Season with ground black pepper if desired.