A Thursday Night Dinner Suggestion...

It is Thursday and you probably already had chicken, fish, meat or pasta this week so how about some soup tonight - because of course you are still celebrating soup season right along with me.

This recipe is an oldie but a goodie and can be made tonight to compliment a grilled cheese sandwich on Itlalian bread.  It is simple to prepare and has delicious, fresh flavor!

Cream of Asparagus Soup

2 Pounds of Asparagus (cut into 1/2 inch pieces)
1 Large Onion (chopped)
3 Tablespoons Unsalted Butter
Salt / Pepper
5-6 Cups of Chicken Broth
1/2 Cup of Heavy Cream
1/4 Teaspoon Fresh lemon Juice

In a heavy pot, add 2 tablespoons of butter and the onion and cook on low heat until softened
Add asparagus pieces and season with salt and pepper, cook for 5-6 minutes
Add chicken broth to pot and simmer, uncovered, 15-20 minutes or until asparagus is very tender
Remove soup from heat and cool
***Puree soup in batches until smooth and return pureed soup to pot
Stir in heavy cream and re-season with salt/pepper
Bring soup to a boil and whisk in remaining butter and add lemon juice
Serve with croutons and alongside a grilled cheese sandwich on Italian bread

Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing.

Grilled Asparagus

Perfect Alongside Grilled Chicken or Fish....

1 Bunch Asparagus (rinsed and tough stem removed)
Fresh, Ground Pepper
Vegetable Oil
Zip Lock Bag

Place asparagus in zip lock bag
Season with pepper
Coat with vegetable oil
Zip Bag and shake to coat asparagus with pepper and oil
Place asparagus in a grill basket or grill pan
Grill on medium heat till tender about 10-15 minutes
Asparagus should have a charred outside when they are done

Asparagus Risotto

Oven Baked...No More Stirring

1 Bunch Asparagus (cleaned and cut into 1/2 inch pieces)
1 Small Onion (diced)
Olive Oil
3/4 Cup Arborio Rice
1/4 Cup White Wine
1 1/2 Cup Hot Water
1 Cup Low Sodium Chicken Broth
Salt/Pepper
2 Tablespoon Unsalted Butter
Parmesan Cheese
Handful of Parsley (chopped)

Preheat Oven to 400 Degrees
Coat the bottom of Dutch Oven (or oven proof pot) with olive oil
Over medium heat add onions and cook till softened about 5 minutes
Add asparagus season with salt / pepper
Cook till softened about 3-4 minutes
Add the rice stirring to coat the grains with olive oil (add a tad more olive oil if needed)
Stir in the wine and cook till evaporated about 1 minute
Stir in water and broth
Reason with salt/pepper
Bring to a boil then cover with lid and transfer to oven
Bake for 15 minutes
After 15 minutes stir in remaining chicken broth and 1 tablespoon of butter
Re-cover and bake additional 10 minutes
Remove from oven
Cool for 5 minutes then stir in remaining butter, cheese and parsley

Asparagus with Bread Crumb

Perfect Side Dish...

1 Bunch of Asparagus
Salt / Pepper
Bread Crumbs (plain or seasoned Italian)
Parmesan Cheese
Olive Oil

Preheat oven to 350 degrees

Rinse and remove tough ends of asparagus
Arrange asparagus, single layer, on an oven proof dish
Season with salt / pepper
Cover asparagus with bread crumbs
Sprinkle with cheese
Drizzle with olive oil
Bake for 20 minutes