Oven Roasted Asparagus

(serves 2 - 4)

1 lb. asparagus                                                 1 small sweet onion, coarsely chopped

1 portobello mushroom, sliced                        3 T. olive oil

salt and pepper                                                parmesan or blue cheese

Preheat oven to 375 degrees.  Snap asparagus at tender point.  Blanch in boiling water until barely tender, 3 – 4 minutes at most.  Chill in ice water.

Pat dry.  Toss with remaining ingredients.  Roast on a sheet tray approximately 20 – 25 minutes.

Salt and pepper to taste.  Serve with shaved parmesan cheese or your favorite crumbled blue cheese.

Prep time:  10 minutes; cook time:  30 – 35 minutes.

Curried Asparagus Soup

2 lbs asparagus                                                2 T curry powder

1 medium onion, chopped                              2 T brown sugar

1 clove garlic, chopped                                   2 T peanut butter

1 T. canola or vegetable oil                             1 can coconut milk

2 russet potatoes, peeled and cubed               2 C broth of your choice

1 C cream (optional)                                       salt and pepper to taste

Snap asparagus at tender point.  Saute asparagus, onion, and garlic in canola oil in a large soup pot, about 5 – 8 minutes.  Add potatoes.

Stir in curry, brown sugar, and peanut butter, and cook until fragrant.  Add coconut milk and broth, and cook until potatoes are tender, about 15 minutes.

Puree in batches in blender.  Return to pot, add cream if you desire, and heat just until hot, but do not boil.  Season to taste, adding more curry as needed.