Asparagus: 3 ways

With Spring comes a whole bunch of asparagus around this house. I can't get enough. Here's a few of my favorite ways to have them.

Asparagus with Wild Rice and Almonds

Saute several spears in a little butter over medium heat, until desired tenderness. Cover for a minute or two (adding a splash of water) to quickly steam, if the process is taking long. Add sliced almonds the last few minutes. Season well with salt and pepper. Prepare Uncle Ben's 5 minute wild rice. Toss all together. I eat the whole thing by myself as a main course. Or you could be nicer and share, but I don't recommend it.

Simple Asparagus Soup with garlic croutons

for the soup:
1/2 yellow onion, diced
1 clove garlic, chopped 1baking potato, chopped small
2-3 cups chicken stock, low sodium
1 bunch or so asparagus
1/2 tsp or so nutmeg

for the croutons:
2 slices bread (I use multi grain)
1 clove garlic, peeled and cut in half
or pinch of garlic salt

In a hot oven (375 -400) roast the asparagus spears, by laying them on a baking sheet in a single layer, tossed with a little olive oil, salt and pepper. Let roast about 10 minutes or until tender.

Meanwhile, in a medium soup pot, saute onion in a little olive oil over medium heat for a couple minutes. Add the garlic and cook another minute. Add the chopped potato and pour in chicken stock. Bring to a boil until potatoes are tender. In a blender, add half the soup and half the roasted asparagus and puree. Repeat with the second half, returning everything to the soup pot. Season well with nutmeg, salt and pepper. For the croutons, cut the bread into small pieces and saute in a little butter or oil until browned and add a little garlic salt. OR, rub the bread with the fresh garlic before cutting. Both ways do the trick.

Asparagus Tart with gruyere
{from Martha Stewart's Every Day Food}

RECIPE: here

enjoy!