(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.
Toss with remaining ingredients.
Roast on a sheet tray approximately 20 –
Salt and pepper to taste.
Serve with shaved parmesan cheese or your
favorite crumbled blue cheese.
10 minutes; cook time:
30 – 35 minutes.
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
2 C broth of your choice
1 C cream (optional)
salt and pepper to taste
Snap asparagus at tender
Saute asparagus, onion, and garlic in
canola oil in a large soup pot, about 5 – 8
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