I am lucky to live in an area that has premiere asparagus farms.
When asparagus is on we eat it every day in one guise or another .
This weekend soup and a crust less casserole.
This soup is my version of one from Epicurious.
1 large onion, chopped
3 tablespoons butter
5 to 6 cups vegetable broth
1/2 cup milk
1/4 teaspoon fresh lemon juice, or to taste
Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
Recipe can be halved .
The pie recipe is based on one from Zehrs Grocery store. I added the cheese to give more flavour.
With no crust the calories in this dish is low .....Approx. 250 per serving.
Crust less Asparagus Pie
1 tsp Extra Virgin Olive Oil
4 Eggs - Large
1 cup asparagus, trimmed and cut in 1/2-inch
1 onion, chopped
1/2 sweet red pepper, thinly sliced
1/2 cup 2% Evaporated Milk
1/2 tsp each: salt & freshly ground black pepper
1 cup grated Parmesan Cheese or mix of cheddar / mozzarella .
Preheat oven to 375°F, Spray pan.
In large pot of boiling salted water, cook asparagus until tender-crisp, about 1 minute. Drain. Plunge into cold water. Drain again.
In nonstick frying pan, heat oil over medium heat; cook onions and red peppers until soft, about 10 minutes. Set aside.
In bowl, whisk together eggs, milk, salt and pepper. Stir in asparagus and onion mixture. Pour into prepared baking dish. I used my new Fiesta ware individual baking dishes. These bright coloured dishes are a new favourite to use with just the 2 of us..
Overall loved the soup. The crust less pies needed a bit more seasoning . Next time I would add more asparagus and some thyme also use cheddar as the topper..