I’m close to getting my kitchen back to normal. I can finally use all of my appliances, but pots, pans, cooking utensils – the things you actually need to cook with – are still scattered throughout my dining room. Hunting down what I need is a bit of a challenge, but I’m getting there.
There seems to be a bumper crop of asparagus this spring – something to do with all of the rain we’ve had. I like to buy the really thin stalks and eat them raw – so sweet and tasty! I decided to buy the biggest bunch of asparagus I could find and make a chilled spring-y soup.
There are only 5 ingredients and this is ready in 10 minutes – really! Save a stalk of raw asparagus to shave into little ribbons for garnish along with some lemon zest – makes a simple, pretty presentation.
Ingredients
1 large bunch of asparagus – washed and tough ends removed
2 large, ripe Haas avocados
1/4 to 1/2 cup fresh lemon juice – to taste
1/4 cup fresh chopped basil
1 1/2 cups water or almond milk
1/2 teaspoon sea salt
Directions
- Bring a pan of water to a boil. Either steam or cook asparagus for 3 – 4 minutes until bright green. Drain and place in ice water or run under cold water to stop the cooking process.
- Place all ingredients in a food processor or high speed blender. Blend until smooth. Add more liquid to achieve desired consistency.
- Serve room temperature or chilled. Garnish with shaved asparagus ribbons and lemon zest.
Leave a Reply