Asparagus
Asparagus Pesto Fettuccine
2 pounds asparagus
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic
1/4 cup coarsely chopped fresh basil leaves
About 1 pound fresh fettuccine or linguine
Salt and pepper
Grated parmesan cheese
In a blender or food processor, combine lemon juice, oil, garlic, and basil. Return water in pan to a boil. Add fettuccine. Cook, uncovered, until barely tender to bite, about 3 minutes.
Meanwhile, diagonally trim off top 3 to 4 inches of asparagus spears. Place asparagus tips in a colander. Coarsely chop stems and add to blender along with 6 tablespoons hot water from pasta pan. Whirl until smooth.
Drain pasta into colander containing asparagus tips. Transfer tips and pasta to serving bowl. Pour asparagus purée over pasta and mix. Add salt, pepper, and cheese to taste.
Asparagus Soup
2 medium potatoes
1 onion
2 celery ribs
4 garlic cloves
3 tablespoons butter or margarine
2 (15-ounce) cans asparagus spears, undrained
2 (14 1/2-ounce) cans chicken broth
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon ground red pepper
2 cups low fat milk
Low fat sour cream (optional)
Peel and cube potatoes. Chop onion and celery; mince garlic.
Melt butter in a Dutch oven; add onion, celery, and garlic, and sauté until tender. Stir in potato, asparagus, and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes; cool.
Process asparagus mixture in batches in a blender or food processor until smooth, stopping to scrape down sides; return mixture to Dutch oven. Add milk, and cook, stirring often, just until soup is thoroughly heated. Serve hot or chilled with a dollop of sour cream, if desired.