My friend Barb Jarmoska of FreshLife food store posted a recipe for asparagus soup (see last recipe) with a reminder that time is running out for local asparagus. So here is my recipe for a side dish with two dressings and Freshlife’s recipe for soup.
Green on Green Veggie Combo
Utensils: Cutting board and knife, pot for steaming and steamer basket
Prep. Time: 10 min.
Cooking Time: 8-10 minutes
Category: Vegan & Gluten Free
Ingredients
6-8 asparagus spears, washed and tough ends snapped off
1 cup green beans, washed, tips trimmed, & cut into thirds
2 Tbl. toasted sesame oil
dash of Tamari soy sauce
1/2 tsp. grated ginger
pinch of cayenne powder and garlic powder
2 Tbl. rice vingear
sesame seeds & grated carrot for garnish
Directions
1. Bring water to a boil in soup pot with steamer basket. Place green beans first and let steam about 3 minutes.
2.. Add asparagus and cook another 5 minutes. Veggies should be tender crunchy. If too “raw” for you, steam another 2 minutes. Please don’t overcook!
3. While veggies are steaming, whisk together sesame oil, tamari, ginger, cayenne, garlic, and rice vinegar. Also, grate 1/2 carrot for garnish.
4. Remove steamed veggies. Toss with dressing. Garnish with grated carrot and sesame seeds and serve. (Can also be served chilled.)
Variation: Instead of dressing listed above, try a Polypesto Dressing. Recipe below:
Polypesto Dressing
Same combo of asparagus & green beans, but this time with a smooth, pesto dressing
Utensils: Cutting board and knife, blender
Prep. Time: Less than 10 minutes
Cooking Time: None
Category: Vegan and Gluten Free
Ingredients
1 cup washed, tightly packed basil leaves
1 cup other herbs of choice: thyme, dill, oregano, parsley, chives (as many types as you like)
1/2 cup olive oil
2-3 garlic cloves, peeled
1/4 c. pine nuts
smidgen of honey
dash of salt and lemon juice
Directions
Place all the ingredients in the blender and puree until smooth. Pour over green vegetables and ENJOY!
Asparagus Soup
(See credits at end of recipe)
Ingredients
3 # asparagus, washed, trimmed and cut in 2” lengths
3 Tbl. olive oil
2 leeks, chopped
4 cloves garlic, minced
3 or 4 redskin potatoes, diced
3 cups spring water
3 Tbl. Better Than Bullion vegetable flavor paste (I used Miso)
2 Tbl. tarragon
1 tsp sea salt
1/2 tsp pepper
pinch nutmeg
Directions
Sauté leeks and garlic in olive oil in stock pot until soft
Add potatoes – cook until they start to soften
Add asparagus, water and broth paste
Bring to boil – add herbs and seasonings
Reduce heat – simmer 10 min until asparagus is tender but still green
Be careful not to overcook!
Use a sieve to strain out the solids, leaving soup stock in the pot.
Puree veggies in a blender or food processor.
Return to stock and stir well.
Ellen Sue’s Note: My blender does not work without liquid at the bottom, so I used some of the soup liquid in the blender. Also, this recipe is vegan and gluten free.
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