I failed to mention while posting the asparagus soup a couple days ago, that the main reason Sharon asked for the recipe was because asparagus is a smoking deal at Bashas’ grocery stores this week. Gorgeous pencil thin bunches for .99 a pound! You only have today and tomorrow to run out and pick it up before the sale ends… hurry – grab your keys and leave now – get it before it’s gone! And in case you are like me, and can’t let a good deal pass you by and you pick up a couple more pounds than needed for the soup… here’s another healthy recipe using asparagus.

Have you tried the Harvest Grains Blend that Trader Joe’s put out yet? It’s good stuff; a mix of Israeli couscous, orzo, baby garbanzo beans, and red quinoa. You’ll feel like the healthiest person on earth after you eat it! Another bonus? It comes together in a snap!

Mixed Grains, Asparagus, and Goat Cheese Salad

8 ounces goat cheese, such as Montrachet
3 1/2 cups chicken broth
1 pound package Trader Joe’s Harvest Grain Blend
6 tablespoons olive oil, divided
Salt and freshly ground black pepper
1 pound asparagus
2 Meyer lemons, zested and juiced (about 1/2 cup juice) *
2 teaspoons minced fresh thyme
1 cup coarsely chopped dry roasted almonds

Cut the 8 ounces of goat cheese in half.  Place 1 portion in a large serving bowl and leave out at room temperature. Crumble the other half into a small bowl, cover and refrigerate.

Bring chicken broth to a simmer in a medium saucepan. Add the grains blend, stir, cover and reduce temperature to low. Simmer for about 10 minutes, remove the lid. If any liquid remains, cook, stirring, until liquid evaporates. Pour over the goat cheese in the serving bowl and let sit so the hot grains melt the cheese.

Meanwhile, snap off the tough end of each asparagus stalk and discard. Cut off the asparagus tips, then cut the stalks into 2-inch pieces.

Heat a large skillet over medium heat and add 2 tablespoons of the olive oil, swirl to coat the pan and cook the asparagus until just tender-crisp, about 2 minutes. Add the asparagus to the grains in the serving bowl, toss well, coating with the goat cheese that is now melted in the bottom of the bowl.  Taste and season with salt and pepper, set aside.

Whisk the lemon zest, juice, and thyme with the remaining 1/4 cup (4 tablespoons) olive oil. Pour over salad and toss. Taste salad again and season with salt and pepper, as needed.  Sprinkle with the cold crumbled goat cheese and almonds just before serving.

The salad may be served warm, at room temperature, or covered, refrigerated, and served cold.

Serves 8

* you can use standard lemons, just use less juice, or substitute an orange for one of the lemons.

One of my most loyal and longest followers requested this recipe by email. Sharon C. has children who attend LPG every summer and she and her daughter, (along with another mother/daughter duo who are their BFF’s) always leave lovely comments, which I appreciate immensely! So this is my shout-out to Sharon and Sydney C. & Debbie and Kelsey Q! Thank you, and I hope to see you again this summer!

Tip: One of the downsides to asparagus soup can be the color. When asparagus gets cooked this long to make it soft enough to puree, it fades a bit. The solution?  Add a few handfuls of fresh spinach to the pot a minute before blending. The spinach will not be noticeable in the taste, but will boost the color by leaps and bounds.

My mother-in-law was born and raised in Madison, Wisconsin and is a life-long Green Bay Packers fan. She arrives next week, on Super Bowl Sunday, for a visit. I think I’ll freeze some of this lovely green soup and serve it while we watch “The Pack” bring home the Vince Lombardi Trophy!

Asparagus Soup with Lemon Crème

2 pounds asparagus
1/4 cup unsalted butter
1 large onion, peeled and diced
2 large shallots, peeled and minced
5  1/2 cups chicken or vegetable broth
2 cups fresh spinach leaves
Salt and freshly ground black pepper
1/2 cup crème fraîche or sour cream
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest

Cut tips from 24 asparagus stalks and set aside for garnish. Cut the rest of the asparagus into 2-inch lengths.

Melt butter in heavy large saucepan over medium heat. Add onion and shallots; sauté until soft, about 5 minutes. Add asparagus and stir together. Pour in broth and simmer until asparagus is tender, about 5 to 8 minutes, depending on the thickness of the asparagus stalks.

While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, about 3 minutes, drain, run under cold water to stop the cooking, and set aside. (Alternately, you may blanch the tips as I have pictured below, that is, if you have a strainer or something similar that is small enough to fit in the pot.)

Remove pot from heat and stir in spinach. Working in batches, carefully puree soup in blender.  Season with salt and pepper. Serve or return to pot and keep warm.

Stir together crème fraîche, lemon juice, and lemon zest in small bowl.

Divide soup among 6 bowls. Top each with dollop of lemon crème, top with 3 asparagus tips each and serve.

Serves 6 to 8

So many of the dishes we made during our stay at La Pitchoune were from famous French chefs and cookbook authors. This vegetarian dish, from Michel Richard, was amongst our favorites.

Another of my favorite things discovered on that first trip to France were the Santons that are so prevalent throughout Provence.  There are actually two styles of Santons, small painted clay figurines or larger clothed clay dolls, it was the dolls that were displayed in La Pitchoune that I fell in love with. Authentic French Santons are hand-crafted in Provence. They represent traditional Provencal characters that existed a few hundred years back in all villages in the South of France. They are made with clay and painted by hand one by one with real life details.

The origin of the Santons goes back to the French revolution; Santon meaning “little saint” were traditionally used in churches at Christmas time around the “crèches” or nativity scene where they represented characters from the bible and as a result attracted large crowds mostly in the Provence region. In 1789, when the French government abruptly closed all churches, the parishioners were distraught and sought solace in recreating their own nativity scenes which included Santons in their homes. The characters grew from the traditional members of the nativity to the members of life throughout everyday Provincial life, from the baker to the bricklayer. The tradition was strong over the years and today Santons are a part of life in Provence.

The first picture farther above is of Julia and Kathie’s collection… and this second collection is mine. From left to right; tall male chef with copper pot, female baker with a huge basket of baguettes, smiling bonneted woman carrying a duck in a basket, male artist with a pallet and brunch along with his easel and painting, angry looking old bonneted woman shopping at the market, and finally a sweet vendor at the market with his vegetable cart carrying a scale.  Below is the last Santon photo, a more traditional set of the Magi that is always on display in our dining room but is set out to hold a more prominent place during Christmas.

This is another view of Julia’s kitchen which we had the joy and honor of cooking in that magical week in 1997.

Asparagus Terrine with Tarragon Sauce

(adapted from Michel Richard’s Home Cooking with a French Accent)

Tarragon Sauce
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
3/4 cup extra-virgin olive oil
1 tablespoon minced fresh tarragon
Salt and freshly ground black pepper

Terrine
1 tablespoon olive oil
1 large onion, peeled and diced
1/2 teaspoon sugar
3 garlic cloves, peeled and minced
1 tablespoon white wine vinegar
Salt and freshly ground black pepper
2 pounds thick asparagus, ends broken off and peeled
6 large eggs
1 tablespoon minced fresh tarragon

Sauce: Place mayonnaise and mustard in a food processor or blender and pulse until blended.   With the machine running, add the vinegar through the feed tube, then slowing add the oil in a steady stream. Remove to a bowl and stir in the tarragon and season with salt and pepper.  Cover and refrigerate until ready to use.

Terrine: Heat a large skillet over medium heat and add olive oil, swirl to coat the bottom of the pan. Add the onion and cook, covered, until translucent, about 10 minutes, stirring occasionally.  Add the sugar and increase heat to medium-high and stir until onions are browned.  Add the garlic and vinegar and stir until the vinegar has evaporated. Season with salt and pepper.  Transfer to a plate to cool to room temperature.

Fill a large bowl with ice water. Bring a large pot of water to a boil.  Add asparagus spears and cook until almost tender, about 5 minutes. Remove with tongs and refresh in ice water, remove from water and place on a rack to drain and cool.  Season with salt and pepper.

Preheat oven to 325 degrees.  Butter a loaf pan or terrine and line the bottom with parchment paper.  Turn over the paper so that it is now buttered on both sides.  Trim the asparagus if it is longer than the pan, reserve all trimmings.  Place a single layer of asparagus spears on the bottom of the loaf pan. Fill in any spaces with trimmings.  Scatter 1/3 of the onions over the top. Continue layers with asparagus and onions until all is used.

Whisk the eggs in a bowl until well combined. Whisk in the tarragon and season with salt and pepper.  Pour the egg mixture into the loaf pan, moving a paring knife between the asparagus spears to help the egg distribute evenly between the spears and layers. Tap the pan lightly on the counter to even it all out.  Cover the pan with foil.

Set up a water bath by setting the loaf pan into a larger baking dish and pouring boiling water into the baking dish so that the water comes about 3/4 of the way up the sides of the loaf pan.  Place in preheated oven and bake until the eggs are set and a paring knife that is inserted into the center comes out clean, about 50 minutes to 1 hour. (the time will vary depending on the exact size and shape of your loaf pan).  Remove from water bath and allow the terrine to settle and cool for about 12 minutes.  Run a knife around the edges and unmold onto a cutting board.  Cut into 1/2-inch slices.  Transfer to serving plates and drizzle with sauce, serve immediately.

Serves 8 to 10

While our family was in Italy during the summer of 2008, I had Asparagus with Prosciutto di Parma, Parmegiano Reggiano, and Poached Eggs. The dish is a common site on Italian menus. I’ve taken quite a few liberties, basically Americanizing and bastardizing it at the same time! The inspiration to do so, came after a cooking class on Monday night with Chef Chris Curtiss of Noca, who made these outstanding fried poached eggs and served them on top of a fabulous salad with pickled red onions, bacon, and red wine vinaigrette – truly amazing! I often serve the asparagus as a side dish and it has already been feature on this site, but this is a wonderful light, refreshing, and satisfying main dish for any night of the week. Of course, it would also make a great brunch dish.

Roasted Parmesan Asparagus with Fried Poached Eggs and Beef Tenderloin

Fried Poached Eggs
Ice
4 large or extra-large eggs
1 tablespoon white vinegar
2 tablespoons salt
Canola oil, for frying
1/2 cup Wondra flour
1 cup Panko, finely ground in a food processor
1 egg wash (1 egg beaten with 1 tablespoon cold water)

Roasted Asparagus
1 pound fresh asparagus, ends snapped
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup (packed) grated Parmesan cheese
2 large garlic cloves, peeled and finely minced
Zest and 1 tablespoon fresh lemon juice from 1 lemon
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground pepper, to taste

4 ounces medium-rare cooked beef tenderloin, very thinly sliced

Fried Poached Eggs: Fill a medium bowl 1/3 full with ice, add water and set this ice bath aside. Fill a medium saucepan 3/4 full with water and bring to a boil over high heat, add vinegar and salt, taste, you should be able to taste the vinegar and the water should be nearly as salty as the ocean, if not, add more of either or both. Reduce heat to a simmer. Gently crack eggs into water and simmer for about 3 minutes.  Remove with a slotted spoon and place in the ice bath to stop the cooking and chill. Once chilled, remove to a paper towel to drain. (Eggs may be poached up to 1 day in advance, cover and refrigerate.)

Heat oil in a deep saucepan to 350 degrees.

Asparagus: Arrange asparagus on foil-lined baking sheet in a single layer. Preheat broiler. Place butter in a small bowl, using a fork, mix in Parmesan, garlic, lemon zest, lemon juice, Dijon, and Worcestershire sauce. Season to taste with salt and pepper.

Using fingers, drop butter mixture over asparagus, distributing evenly. Broil asparagus until topping bubbles and just begins to brown, about 3 minutes. Fry the eggs while the asparagus is under the broiler.

Fried Poached Eggs: Place the Wondra and ground Panko on plates. The egg wash should be in a shallow bowl. Dredge each poached egg first in the Wondra, next in the egg wash and finally coat with the Panko.

Gently slide eggs into hot oil and fry for 1 minute, or until lightly browned. Remove with a slotted spoon to paper towels to drain.

Divide the asparagus evenly between four dinner plates, top each with the thinly sliced beef and top with an egg. Serve immediately.

Serves 4

Inspiration for recipes comes from many places, such as giving a standard recipe a healthy makeover or combining recipes to make something just right. Plucking fresh food from your garden or a farmer’s market, using other cuisines to spice up an old favorite, or in this case, out of complete and utter desperation! Ever since last Friday, when I held a girl scout cooking class, my life and time management skills had been in a downward spiral. Some of that was due to my own bad planning, other parts were things out of my control, and the rest was just Murphy’s Law – “Anything that can go wrong, will go wrong.” So the light at the end of the tunnel of this tornado that was my life, came in the form of a party at my home. After racing from one thing to another and running on virtually no sleep, I had less than 5 hours to come up with a menu for the party, shop for the food and drinks, and make it all. Clean all the outdoor furniture (it’s been raining quite a bit here, so it was all a mess). And worst of all, clean a house that had not only been neglected, but literally treated (by me!) as if it were a landfill, where I was actually just tossing things on the floor or any flat surface. The picture below doesn’t really do justice to the mess the house was. The sun is shining so brightly against the more than a dozen glass bowls on the island that they are not really visible. But that was just one load of dishes spread out from unloading the dishwasher from the night before when I fell into bed right after putting in another (and the 3rd of the day) load.

So here is where this recipe begins. I had worked with Barb Fenzl at Les Gourmettes in the morning, where she taught a delicious class that included a Glazed and Grilled Asparagus. All the while I was thinking about what I could make, or pull from my freezer, or pick up at Trader Joe’s on my way home. There was leftover marinate from the asparagus, so I poured that in a jar and decided to make the asparagus as an appetizer instead of a side dish. I also had leftover sliced mozzarella, sliced black forrest ham, and basil in my fridge from a food styling event I’d done the day before… voila, a recipe is born. OK, it may not be the most inspired, creative, or original thing I’ve even come up with, but the point is, anyone can pull something together with what they have available to them by just giving it a little thought. The asparagus portion of this recipe is thanks to Barb Fenzl and I thank her for not only that, but for the delctable frozen Blue Cheese Galette dough she so generously sent home with me to use as well!

Marinated Asparagus Roll Ups

1 pound thick asparagus
1/4 cup mayonnaise
1/4 cup whole grain mustard
1/4 cup olive oil
1 teaspoon finely grated lemon or orange zest
3 tablespoons fresh lemon or orange juice
1 garlic clove, peeled and minced
2 teaspoons salt
2 teaspoon freshly ground black pepper
12 slices (12 ounces) sliced mozzarella cheese
12 slices black forest ham or prosciutto
12 large fresh basil leaves

Peel the asparagus and bread off the tough stem ends. Set aside.

In a shallow dish, whisk together the mayonnaise, mustard, olive oil, zest, juice, garlic, salt, and pepper. Toss in the asparagus, coating evenly.  Let stand at room temperature for at least 30 minutes, or may be done up to 3 hours ahead, covered and refrigerated.

Preheat grill or grill pan. Remove asparagus from marinade and grill over medium high heat, turning occasionally until the spears are tender and lightly blistered, about 8 minutes.  Return asparagus to pan with marinade and allow to cool.

Lay the ham slices on a work surface, top each with a basil leaf, then with a slice of cheese. Cut each in half and place 1 or 2 asparagus spears (dripping with the sauce) in the center of each half, roll up and secure with a pick.

Chill until ready to serve.

Makes 24

After all the cooking last week and trying to get through all those leftovers, we’re overdue for something quick and fresh.

Herbes de Provence or Provençal herbs is a mixture of dried herbs from Provence invented in the 1970’s. The mixture typically contains thyme, savory, fennel, basil and lavender flowers. Thyme is the dominate flavor.  The asparagus can be easily substituted with blanched sugar snap peas, green beans, broccoli or cauliflower.

Asparagus in White Wine Butter Sauce

1 1/2 pounds asparagus
1 tablespoon herbs de Provence
1/4 cup (1/2 stick) unsalted butter
1/2 cup white wine
Salt and freshly ground black pepper

Preheat oven to 400 degrees. Wash the asparagus, snap off and discard the bottom ends.

Lay the asparagus spears in a shallow baking dish and sprinkle with herbs de Provence.

Place the butter and wine in an overproof bowl or glass measuring cup and microwave on high until butter is melted, about 1 1/2 minutes. Pour over the asparagus. Sprinkle lightly with salt and pepper.

Bake for 15 minutes.

Serves 6

It’s a great Sunday at the Hopkins’ house – the Cardinals win! And it’s finally cooling off outside so I was able to garden this morning, I don’t think it even hit 100 degrees today!  Plus my Dad is over for dinner and after a few hands of cards it’s time to give my husband and dad what they really want – meat and potatoes! Hope you enjoyed your weekend as too. :)

Grilled New York Strip Steaks with Roasted Tomatoes and Olives

4 ripe heirloom tomatoes, cored and halved
1/2 cup pitted Kalamata or Niçoise olives, halved
1 tablespoon olive oil
Salt and freshly ground black pepper
1 tablespoon minced fresh thyme leaves

4 New York strip steaks

Preheat oven to 350 degrees. Toss tomato halves and olives with 1 tablespoon olive oil. Place tomatoes, cut side up in a lightly oiled 2 quart glass baking dish, sprinkle with salt and pepper.Roast in preheat oven for 45 minutes.Remove from oven; sprinkle thyme leaves on tomatoes and scatter olives on baking dish with tomatoes and roast an additional 15 minutes.Preheat a grill to high.

During the last 15 minutes that the tomatoes and olives are in the oven grill the steaks.Season steaks with salt and pepper and grill over medium-high heat for 4 to 5 minutes per side.To serve, top each steak with two tomato halves and the olives.

Serves 4

Roasted Potatoes and Asparagus with Asparagus-Mint-Basil Pesto

Pesto
12 ounces asparagus, ends snapped off, discard ends
2 garlic cloves, peeled
1/4 cup packed fresh mint leaves
1/4 cup packed fresh basil leaves
3 tablespoons tasted pine nuts
1/2 cup shredded Parmesan cheese
Salt and freshly ground black pepper
1/2 cup olive oil
Potatoes
1 1/2pounds small Yukon Gold potatoes, quartered
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and freshly ground black pepper
1/4 cup shredded Parmesan cheese

Cut asparagus stalks in half. Bring a pot of water to a boil, add 1 tablespoon salt and asparagus, blanch 4 minutes, drain and refresh under cold running water. Trim off just the tips of the asparagus and set aside.

Turn on an empty food processor; drop the garlic cloves through the feed tube to finely mince. Turn off and add the mint and basil leaves, pine nuts, and asparagus stalks (not the tips).With the food processor running, slowly add the cup of olive oil. Use the pulse button and add in the Parmesan.Taste and season with salt and pepper as needed.

Preheat oven to 500 degrees.  Cover a large baking sheet with aluminum foil.

Place potatoes on foil and drizzle with olive oil, toss to coat. Season with Italian seasoning and salt and pepper. Place baking sheet in the oven and roast for 15 minutes, remove from oven and toss, stir in reserved asparagus tips, return to oven and cook about 10 minutes more or until potatoes are just tender.

Place the potatoes in a serving bowl, toss with 1 cup of the asparagus pesto and 1/4 cup Parmesan cheese.

Serves 4

Brandied Mushrooms

2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound crimini mushrooms, cleaned and quartered
2 garlic cloves, peeled and minced
1 teaspoon dried thyme
1/4 cup fat free half-and-half
2 tablespoons brandy
Salt and freshly ground black pepper
1/4 cup minced fresh Italian parsley

Heat a large skillet over medium-high heat; add olive oil and butter, when butter is melted, immediately add mushrooms and toss well until they absorb all the oil and butter, sauté, stirring often until mushrooms release their liquid, about 10 minutes.

Mushrooms releasing their liquid

Add minced garlic and thyme and sauté 1 minute. Increase heat to high and stir in the half-and-half and brandy. Boil to reduce liquids until a thick sauce is formed, stirring occasionally, about 5 minutes. Season to taste with salt and pepper, stir in fresh parsley.

Serves 4

asparagus bicycle tart

Savory tarts are a beautiful and delicious way to show off seasonal vegetables. In the Patisserie windows of France, not only are there gorgeous glazed fruit and nut tarts, chocolate éclairs, and croissants to drool over, but perfect vegetable tarts as well. In the fall and winter they are filled with leeks, potatoes, and squash and in the spring and summer the fillings are tomatoes, zucchini, peas, and asparagus. This fabulous tart is one that I have been making for years every Easter and for just about every brunch I’ve ever done. It is a variation of a recipe originally from Barbara Fenzl, owner of Les Gourmettes Cooking School, here in Phoenix. Trust me, your guests will be very impressed and will not guess how fool-proof it is and how quickly it goes together.

Asparagus Bicycle Tart

Crust
1 1/2 cups flour
1/2 teaspoon caraway seeds
1/8 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
4 to 5 tablespoons ice water
Filling
1 1/2 pounds asparagus
1 large shallot, peeled and thinly sliced
4 ounces cream cheese, room temperature
1 egg yolk
1 cup of half-and-half
3 whole eggs
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 pound ham, cut into thin strips 2-inches long
1/2 cup freshly shredded Parmesan

Crust: Combine the flour, salt, and caraway seeds in the bowl of a food processor. Add the butter and mix in the food processor by using the pulse button, until the mixture resembles a coarse meal. Add the ice water and process just until the dough begins to come together. Gather the dough into a ball and shape into a flat disk, wrap in plastic wrap and refrigerate until firm, at least 30 minutes. Roll out the dough into a 12-inch circle. Fit into a 10-inch tart pan. Trim off the excess dough. Prick lightly with a fork and place in the freezer while making the filling.

Filling: Cut the tips of the asparagus into 3 1/2-inch lengths. Using 2 1/2-inches of each of the remaining stalks, cut each into thin slices. Discard the remainder (the bottom end of the asparagus stalk is tough.) In a medium saucepan of boiling water, blanch the asparagus tips until just tender, about 2 to 3 minutes. Drain and rinse under cold running water; drain well on paper towels. Repeat with the thin shallot and asparagus slices, keeping asparagus tips and slices separated the entire time. Set aside 1 tablespoon of the asparagus slices.

Preheat oven to 425 degrees. In a medium bowl, blend the cream cheese with the egg yolk using an electric mixer. Gradually blend in the half and half; the texture will be slightly lumpy. Beat in the whole eggs, one at a time. Mix in the salt and pepper.

tart stages: initial filling, initial baking, and second filling/topping

Remove the crust from the freezer and evenly distribute the thin slices of shallot, asparagus stalk, and ham over the pastry. Pour only HALF of the custard mixture (about 1 1/4 cups) into the tart pan. Bake on the lowest rack of the oven for 15 minutes.

Remove the tart from the oven; reduce the oven temperature to 375 degrees; and pour in the remaining custard. Arrange the asparagus tips around the tart like the spokes of a bike wheel. Sprinkle the reserved 1 tablespoon asparagus slices in the center of the spokes. Sprinkle Parmesan cheese evenly over the top. Bake the tart on the bottom rack of the oven for 40 minutes. Let the tart rest for 15 minutes before serving. Serve warm or at room temperature.

Serves 10 to 12

Roasted Asparagus and Haricot Vert Soup with Gremolata

Whenever I have too many vegetables hanging out in the fridge, I make soup. I love Costco and buy many of my fresh fruits and vegetables there because of the high quality and amazing prices. But there are usually just too many to get through before they begin to turn or spoil. Today I found half bags of asparagus and trimmed haricot verts (thinner and longer French green beans) in my produce drawer. With only two of us here for dinner now, I guarantee we’ll be having more soup, because I’m not ready or willing to give up my Costco runs!

The only fat present here is the 2 tablespoons olive oil, so not only is this an economical and easy meal, but healthy, to boot, with less than 5 grams of fat per serving! Roasting vegetables tossed with a little olive oil, salt, and pepper brings out their natural sweetness and intensifies the flavors. Additionally, it is topped with gremolata which is a minced herb condiment  typically made of garlic, parsley, and lemon zest. Gremolata is the traditional accompaniment to the Italian braised veal shank, Ossobuco alla Milanese, and it makes a fresh light topping for a wide variety of other dishes, including this soup.

Roasted Asparagus and Haricot Vert Soup with Gremolata

1 large onion, peeled and coarsely chopped
1 pound asparagus
1 pound green beans
6 woody sprigs of thyme
4 large garlic cloves, unpeeled
2 tablespoons olive oil
Salt and freshly ground black pepper
4 cups chicken stock or vegetable broth
Gremolata
3 tablespoons minced fresh parsley
1 small garlic clove, peeled and finely minced
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest
Pinch of each: salt and freshly ground black pepper

Preheat oven to 450 degrees. Cover a large baking sheet with aluminum foil. Scatter onions over foil. Snap of the tough ends of the asparagus and place on top of the onion on one half of the baking sheet. Trim the green beans, if needed, and place them on the other half of the baking sheet on top of the onion. Strip of the thyme leaves from the stems and set leaves aside. Scatter the woody thyme stems and the unpeeled garlic cloves atop the vegetables. Drizzle with olive oil and season with salt and pepper. Roast vegetables in preheated oven until asparagus is soft and onions are golden, turning and tossing with tongs every 12 minutes or so, for a total of about 35 minutes.

While vegetables are roasting combine the parsley, garlic, orange and lemon zests, salt, and pepper in a small bowl to make the gremolata, set aside.

Roasted Vegetables-before removing thyme stems and squeezing out garlic pulp

Remove baking sheet from oven; discard the thyme stems and squeeze the garlic pulp onto the vegetables, discard garlic skins. Spoon half of the vegetables and their juices into a blender; along with 2 cups chicken stock. Blend until very smooth, transfer to a large saucepan. Repeat with remaining vegetables and stock. Stir in the reserved thyme leaves and heat soup over medium heat. Season to taste with salt and pepper.

May be served warm, chilled, or at room temperature. Ladle into soup bowls and garnish is a sprinkling of gremolata.

Soup and gremolata may be made 1 day ahead;  covered and refrigerated separately.

Serves 6

My cute little kids... when they were little.. and they're still cute!

I’ve spent the last two days, and I mean all day – never leaving the house; scanning old pictures onto my computer. It’s satisfying, but my neck and back are barking – loudly! I think a massage is in order for a Labor Day gift to myself. This scanned picture is of my two little chefs back in 1994. Marissa is 6 and Connor just 2 1/2 years old. One of their most loved vegetables is asparagus and this is their favorite way to have it prepared. The thing I like about it – it’s quick and easy. If you end up having it as often as we do, be sure and double or triple the Parmesan-Butter mixture and either refrigerate or freeze. Another great thing, there is no need to blanch the asparagus first, it is perfectly tender-crisp when it comes out from under the broiler.  Sorry the pictures below are a bit out of focus and have so much glare, I think it’s the aluminum foil’s fault, but be sure to use the foil, otherwise the pan is a huge pain to clean.

Parmesan Roasted Asparagus

1 pound fresh asparagus, ends snapped
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup (packed) grated Parmesan cheese
3 tablespoons minced fresh basil leaves
2 large garlic cloves, peeled and finely minced
Zest and 1 tablespoon fresh lemon juice from 1 lemon
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground pepper, to taste

Arrange asparagus on foil-lined baking sheet in a single layer. Preheat broiler.

Place butter in a small bowl, using a fork, mix in Parmesan, basil, garlic, lemon zest, lemon juice, Dijon, and Worcestershire sauce. Season to taste with salt and pepper.

Asparagus ready for oven

Using fingers, drop butter mixture over asparagus, distributing evenly.

YUM!

Broil asparagus until topping bubbles and just begins to brown, about 3 minutes. Use a large metal spatula to transfer asparagus to serving platter. Serve immediately.

Serves 6