Recipe Exchange

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.

BAKED KALE

1 bunch kale

1 Tblsp. olive oil

1 tsp. sea salt

• 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.

About the next recipe, Ronnie Fein writes: "I love fish. I am one of those people who actually likes all those fishy fish, like bluefish and mackerel. I think they've gotten a bad rap over the years and people won't even try them! But not only are they delicious, they aren't mercury-laden and most are cheap, probably because of low demand. I would urge you and everyone who follows your blog to try this "sort of recipe" (like yours, it doesn't have to be measured).

BLUEFISH A LA RONNIE

Place some bluefish filets on a baking sheet, sprinkle with a small amount of olive oil, lots of lemon juice and some salt and pepper, cover with chopped tomatoes, chopped celery, onions if you like, and some bread crumbs. I also add some fresh chopped dill. Preheat the oven to 375 degrees and bake for about 20 minutes. This is really good, really healthy and really cheap. Goes great with a baked potato and sauteed spinach.