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Asparagus Is In!
by Patty Liston & Alice Osborne
We love asparagus! Whether we wash and eat it fresh, steam it, soup it, or put it in omelets, this folate rich food is wonderful! Folate is in the B vitamin group which our bodies need to ward off disease. Only ½ cup of asparagus will provide us with 25% of the needed folate. So dig in to these recipes and do your body good.
Asparagus with Garlic and Anchovy
 4 teaspoons extra-virgin olive oil
2 tablespoons minced garlic
1/4 teaspoon crushed red pepper
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 tablespoon water
2 teaspoons anchovy paste, or 1 anchovy fillet, minced
1. Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring constantly, until the garlic is fragrant, 30 seconds to 1 minute. Add asparagus, water and anchovy; cook, stirring often, until the asparagus is tender-crisp, 5 to 6 minutes.
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Asparagus Soup
 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. Place broth, water, potato, shallot, garlic, thyme, savory (or marjoram) and salt in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potato is tender, about 8 minutes. Add asparagus, return to a simmer, and cook, covered, until the asparagus is tender, about 5 minutes more.
2. Meanwhile, cook prosciutto in a small skillet over medium heat, stirring, until crisp, about 5 minutes.
3. Pour the soup into a large blender or food processor (see Tip); puree until smooth, scraping down the sides if necessary. Season with pepper. Serve topped with the crisped prosciutto.
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Asparagus and Fresh Tomato
1 pound asparagus, steamed
2 tomatoes, chopped
1 shallot, minced
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt & freshly ground pepper to taste
1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes.
2. Meanwhile, combine tomatoes, shallot, oil, balsamic vinegar, salt and pepper in a medium bowl. Serve the asparagus topped with the tomato garnish.
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