Judging by the gorgeous blooms, frequent rain showers and my full on seasonal allergies – spring has sprung in Atlanta. Though your thermometer may need to play catch up, it’s time to start enjoying light and fresh meals full of flavorful spring produce.
Asparagus is the ultimate spring vegetables but it’s often forgotten. I think it’s time to give it a little attention, so I’m talking about it over on the Kitchenthusiast blog today.
To try something different, I strayed from roasting the asparagus, which is my favorite way to prepare it. Instead, I blended it with one of my favorite sweet and fiber filled vegetables in this recipe for Asparagus and Sweet Pea Soup. Check it out along with everything you ever wanted to know about asparagus and nutrition. Find out more about this rock star vegetable in my seasonal nutrition post over on the KitchenAid® blog!
Marisa Moore, RDN
Yields 4 servings
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 medium sweet onion, diced
- 2 cloves garlic, crushed
- 1 pound fresh asparagus stalks, chopped small
- 2 cups green peas
- 4 cups unsalted vegetable stock or broth
- 1/4 teaspoon kosher salt*
- 1/8 teaspoon cracked black pepper
- 2 tablespoons fresh thyme, removed from the stem
- 2 tablespoons fresh lemon juice
Instructions
- Sauté the onion in olive oil over medium-high heat, about 3-4 minutes or until the onions are translucent. Add garlic cloves and cook 1 minute more taking care not to burn the garlic.
- Add the asparagus, peas, vegetable broth, salt and pepper to a stock pot. Cover and allow the soup to cook over medium heat for 3-5 minutes or just until the asparagus is fork tender.
- Remove the soup from the heat. Add the fresh thyme and lemon juice. Using an immersion blender on the highest speed, puree the soup until smooth.
- Serve warm.
- * Adjust to taste based on your vegetable stock.
Disclosure: I was compensated by KitchenAid® for that post but all opinions expressed are my own.
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