This is the time of year that I eat my weight in asparagus. OK -- I'm exaggerating, but I sure do love those tender stalks.
So much so, that this is the second time this spring that I am writing about asparagus. But that's only because I have a recipe to share, one from the South Beach diet, that is really quite amazing. I'm also including a recipe for Kale Chips, which my lifestyles coach Heather Pierce reminded me are the best crunchy snack on the planet. The third recipe comes from cookbook author/food writer Ronnie Fein.
ASPARAGUS SOUP WITH PARMESAN SPRINKLE
1 Tblsp. extra-virgin olive oil
1 small onion, chopped
1 garlic clove, minced
2 1/2 lbs.asparagus, ends trimmed and cut into 1 1/2-inch lengths
4 cups lower-sodium chicken broth
Salt and freshly ground white pepper
4 tsp. freshly grated Parmesan cheese
- Heat oil over medium heat in a medium saucepan. Add onion, garlic, and asparagus and cook, stirring occasionally, until onions soften, 5 to 7 minutes. Do not brown.
- Add broth, bring to a simmer, and cook until asparagus is just tender, about 10 minutes.
- Remove from heat and carefully puree with a blender or hand blender. Return to the pan, gently reheat, and season with salt and pepper to taste. Sprinkle each serving with some freshly grated Parmesan.
- Makes 4 servings. Per serving: 90 calories; 2g fat; 12g carbohydrate; 9g protein; 4g dietary fiber; 170mg sodium.
- Preheat oven to 350 degrees. Line a non-insulated cookie sheet with parchment paper.
- Cut off the thick stems of the kale, then tear the leaves into bite-size pieces. Wash and dry kale pieces.
- Sprinkle kale with olive oil and sea salt.
- Bake about 20 minutes, until kale is crispy.