cook asparagus recipes
Filed Under: soup  

- 1 English cucumber
- 3 ripe avocados
- 1/4 cup red onions
- 6-8 sprigs fresh cilantro
- 2 cups tomato juice
- 12-16 large shrimp, peeled,deveined,butterflied,poached and chilled (omit if you are vegetarian)
- 1/4 cup yellow pear tomatoes
- kosher salt
- 10 roma tomatoes
- 2 medium celery ribs
- 1/4 cup red bell peppers
- 1/2 cup fresh flat leaf parsley
- 1/4 cup cucumbers
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons kosher salt
- 1 teaspoon sweet paprika
- freshly ground black pepper
- 1/4 cup fresh lime juice
- 1/4 cup red pear tomatoes
- 1 cup minced fresh cilantro leaves
- 1/2 cup water
- 1/4 cup sherry wine vinegar
- 1/2 red bell pepper
- 6-8 wedges limes
- 3 tablespoons sugar
- 1 tablespoon tomato paste
- 1/4 cup yellow peppers
- 1 cup extra-virgin olive oil
- 1/2-1 teaspoon cayenne pepper

- 5 tablespoons flour
- 1 medium onion
- 2 pints heavy cream (or whipping cream for extra richness)
- 1/4 lb butter
- 1 cup whole milk
- 4 cans minced clams
- 4 medium potatoes
- 2 cans canned corn niblets
- salt and pepper
- 3/4 lb bacon

- 1 14-ounce can reduced-sodium chicken broth
- 1/4 cup water
- 1 yellow-fleshed potato, such as Yukon Gold (6 ounces),
- peeled and cut into 1/2-inch cubes
- 1 medium shallot, thinly sliced
- 1 clove garlic, thinly sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried savory, or marjoram leaves
- 1/8 teaspoon salt
- 12 ounces asparagus, woody ends removed, sliced into 1-inch pieces
- 1 1/2 ounces thinly sliced prosciutto, chopped
- Freshly ground pepper, to taste

- - 1 tablespoon extra-virgin olive oil
- - 2 medium leeks, trimmed, washed and finely chopped (1 1/2 cups)
- - 2 cloves garlic, minced
- - 1/2 pound new potatoes, scrubbed and diced (about 1O cups)
- - 2 cups reduced-sodium chicken broth, or vegetable broth
- - 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces (1 1/2-2 cups)
- - 2/3 cup snow peas, or sugar snap peas, stemmed and cut into 1/2-inch dice
- - 3 tablespoons chopped fresh chives, divided
- - 2 tablespoons chopped fresh flat-leaf parsley
- - 1 tablespoon chopped fresh dill
- - 2 teaspoons chopped fresh chervil, (see Ingredient note) or flat-leaf parsley, plus sprigs for garnish
- - 2 cups 1% milk
- - 1 tablespoon lemon juice
- - 1/4 teaspoon salt, or to taste
- - Freshly ground pepper, to taste
- - 1/3 cup low-fat plain yogurt, for garnish

- 8 asparagus spears
- 2 teaspoons low-fat butter
- 1/2 cup potatoes
- 1/2 cup onions
- salt and pepper
- 2 1/2 cups asparagus
- 1 cup low-fat milk