Soup
1 pound fresh asparagus
½ c chopped onion
1 (14.5 oz) can chicken broth*
2 T butter
2 T all purpose flour
1 tsp salt
½ tsp black pepper
1 cup milk
½ cup sour cream
1 tsp fresh lemon juice
Rinse asparagus and cut into 1” pieces. Add to a large
saucepan with chopped onion and ½ cup broth. Cover and bring to a boil over
high heat. Reduce heat and simmer uncovered until asparagus is tender – about 12
minutes. Let cool 5 mins and process mixture in a blender to puree. Set aside.
In the same saucepan, melt butter over low-medium heat. Stir
in the flour, salt and pepper. Cook, stirring constantly for 2 minutes. Whisk
in the remaining chicken broth and increase heat to medium. Cook until the
mixture begins to boil and reduce to a low simmer. Stir in the asparagus puree and
milk.
Put sour cream in a small bowl and stir in a ladleful of the
hot soup. Add the lemon juice. Stir mixture into the saucepan of soup and heat
on low to serving temperature but do not boil. Serve soup immediately.
Recipe courtesy of Allrecipes.com *vegetable broth can be substituted
Tart
1 sheet frozen puff pastry, thawed
10 to 12 thin asparagus stalks
½ red onion sliced
2 cups shredded white cheddar
3 T Dijon mustard
1 tsp milk
1 tsp olive oil
Salt and Pepper
Coat asparagus and onion with 1 tsp olive oil and sprinkle
with salt and pepper. Grill for 5 to 10 minutes till vegetables are tender but
slightly firm. Cut onions into smaller bite-sized pieces. Set veggies aside.
Preheat oven to 400 F. Line a large cookie sheet with
parchment. Lay puff pastry down on parchment. Using a sharp knife, lightly score about ½
inch inward around all four sides of the pastry. This will allow the pastry to puff around the filling, framing it. In small bowl mix mustard and
milk. Carefully brush over the inner square of the pastry. Sprinkle with 1 cup
of the cheese. Carefully lay out the asparagus and onions covering as much of
the inner square as possible. Place in oven and bake for 10 minutes. Pull out
and sprinkle remaining cheese over the pastry, sprinkle with additional black pepper, and bake for 5 minutes more or
until the pastry is puffed and golden. Remove from oven, let cool for 5 minutes
and then cut into desired portions. Best eaten same day.
Original Recipe
