This is the first recipe that I’m posting on my blog, and it really is a bit of a practice round in terms of set-up and posting. But it’s still a very tasty, light and healthy recipe– not to mention vegan if you skip the parmesan cheese!
Cook time: 30 minutes
Difficulty level: Easy
- 1 pound good asparagus, hard bottoms cut off
- 1/2 cup white or yellow onion
- 1 clove garlic
- 1 fresh lemon
- 5 cups vegetable broth
- Salt and pepper to taste
- 1 bay leaf
- 1 tablespoon olive oil
- A pinch of thyme
- Parmesan cheese, for topping
- Chop the onion and mince the garlic. Wash and chop asparagus into one inch pieces.
- Heat olive oil in a medium saucepan. Add onion and garlic, sauté one minute. Add asparagus, and about a teaspoon of salt and pepper. Add bay leaf and thyme. Saute 5 minutes.
- Remove the bay leaf, and add the broth. Bring to a high simmer and cook about 15-20 minutes depending on the asparagus stalks’ size, until it’s tender but not mushy.
- Remove from heat, and add the juice from about half the lemon.
- Working carefully, puree the mixture in a blender until smooth. Strain if desired to remove firmer asparagus bits.
- Correct for salt and pepper. Top with a little more fresh lemon and some parmesan cheese, if desired.