By Lisa Viger-Gotte
All About Asparagus
Asparagus, the slender green superstar of the vegetable world, is a tasty and nutritious delight. Plant asparagus crowns in sunny, well-drained soil during early spring or late fall, and watch them grow into perennial garden treasures. Patience is key as you’ll need to wait a couple of years before harvesting to allow the roots to establish. Once ready, pick tender 6 to 8-inch spears. Loaded with vitamins and fiber, asparagus is a versatile addition to your culinary adventures, whether grilled, steamed, or in a creamy soup. Enjoy its vibrant flavor and health benefits! Find it easily in the spring and early summer at your local farm market or grocery store.
Creamy Asparagus Soup Recipe
Indulge in the creamy goodness of homemade asparagus soup. This comforting bowl of pureed asparagus, onions, and garlic is the perfect way to savor the flavors of spring. Top with plant-based parmesan and chives for an extra touch of deliciousness. Enjoy your homemade creamy asparagus soup. It’s a delightful way to savor the fresh flavors of spring!
Ingredients:
1 lb fresh asparagus spears, trimmed and chopped
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1 cup almond milk
Salt and pepper to taste
Optional garnish: grated plant-based Parmesan cheese, chopped chives, or a drizzle of olive oil
Instructions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onions become translucent, about 3-5 minutes.
Add the chopped asparagus spears to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the asparagus is tender.
Using an immersion blender or a regular blender (in batches), puree the soup until smooth and creamy.
Return the blended soup to the pot and stir in the almond milk. Heat the soup over low heat, but do not let it boil. Season with salt and pepper to taste.
Serve hot, garnished with grated plant-based Parmesan cheese, chopped chives, or a drizzle of olive oil if desired.
What are New Potatoes?
New potatoes are young, freshly harvested potatoes that are typically small in size and have thin, delicate skins. They are known for their tenderness, sweet flavor, and creamy texture. New potatoes are harvested before they have a chance to fully mature, usually in the spring or early summer, which is why they are called “new.”
These roasted new potatoes make a delightful side dish or a satisfying snack. Enjoy their crispy exterior and tender interior with your favorite dipping sauce or alongside other dishes.
Rosemary Garlic Roasted New Potatoes
Enjoy the savory, spring goodness of rosemary garlic roasted new potatoes. A crispy, flavorful vegan side dish that pairs perfectly with any meal. Simple and delicious!
Ingredients:
1 pound new potatoes, washed and halved
2 tablespoons olive oil
1 tablespoon easy peasy plant-based parmesan (optional, see bonus recipe to make your own!)
2 cloves garlic, finely minced
1 teaspoon dried rosemary (or 2 teaspoons fresh rosemary, chopped)
Salt and black pepper to taste
Fresh parsley, chopped, for garnish (optional)
Instructions:
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the halved new potatoes, olive oil, parmesan, minced garlic, and dried rosemary. Toss to coat the potatoes evenly with the oil and seasonings.
Season the potatoes with salt and black pepper to taste and toss again.
Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
Roast the potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy on the outside. You can stir them once or twice during roasting for more even cooking.
Remove the roasted new potatoes from the oven and, if desired, garnish with fresh chopped parsley and more parmesan for a burst of fresh flavor before serving.
Related Content:
In late April, on a mostly sunny, cool morning, with the temperature in the low fifties, I drove out from Ann Arbor on Whitmore Lake Road to Slow Farm. I found Bayer and co-farm manager Magda Nawrocka-Weekes standing at the edge of a large field on the west side of Whitmore Lake Road, near the farm’s gate.