5 Favorite Asparagus Recipes

It is nearing the end of the season for this royal vegetable – the season is from April through May in most parts of North America. Yes, I wish the season was longer for this unique powerfood.

Asparagus is a sensitive vegetable because it has a high respiration rate. This respiration rate is what makes fruits and vegetables spoil, thus asparagus spoils quicker than many other vegetables. Even lettuce will last much longer.

How to Store:

Cut off the bottom inch of the stalks.
Wrap the freshly cut stems in a wet paper towel.
Place the asparagus in a plastic bag.
It will last in the refrigerator up to 3 days.
For a longer life, stand asparagus upright (cut end down) in water, and cover it with a plastic bag to retain moisture.

All that said, it is best to eat your asparagus within 48 hours of purchase. So we need to get cooking it right away! Here are a few easy and tasty recipes for you.

Cream of Asparagus Soup
A yummy vegan soup that is dairy-free, gluten-free and sugar-free

Ingredients:

1 bunch asparagus (2 cups, chopped)
1 large onion, sliced in large slices
1- 2 stalks of celery
1 cup water
2 cups almond milk
1 tbsp lemon juice
1 mashed ripe avocado
Sea salt and freshly ground pepper to taste

Directions:

1. Chop the asparagus, reserving the tips.
2. Put the asparagus, onion, garlic and water in a large saucepan.
3. Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
4. Put contents of saucepan into blender.
5. Add almond milk and lemon juice.
6. Process until smooth.
7. Return the soup to the saucepan and add the asparagus tips.
8. Cook over medium heat until the soup thickens and is heated through.
9. Season to taste with salt and fresh cracked pepper and serve.

To learn how to make your own almond milk read here: almond milk

Next: Asparagus Tomato Salad and Baked Asparagus

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Martha S.

8:16AM PST on Feb 26, 2013

Instead of discarding tough ends, save them, wash them, process raw tough ends in a juicer and use the juice for your favorite cream of asparagus soup. Way less stringy and you won't cook the soup as long.

February 26
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Mary B.

8:37AM PDT on May 30, 2012

Mine won't be in until next year, but now I have more recipes to choose from! Thanx.

May 30
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Joan M.

2:05PM PDT on May 24, 2012

I do love asparagus, and it is always nice to try different recipes. Thans for sharing

May 24
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Leena K.

10:00PM PDT on May 23, 2012

I love asparagus and mostly eat it with lemonbutter - it is so good, thanks for recipes.

May 23
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JL A.

8:45PM PDT on May 23, 2012

yum

Janet W.

6:44PM PDT on May 19, 2012

Love asparagus can't wait to try all the recipes here!!!

May 19
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Rhea P.

9:37AM PDT on May 19, 2012

I absolutely love asparagus... thank you for the great sounding recipes! I'm looking very forward to trying the soup... there's nothing like a good asparagus soup!... I'm especially interested because it's vegan. I find asparagus year round in my markets... although the prices do vary depending on the time of year and at times it can be very expensive. Peace & light.

Hanna S.

3:29AM PDT on May 19, 2012

Thank you

Elaine A.

9:38AM PDT on May 18, 2012

Thank you....I love asparagus and find that steaming it, it locks in all the vital nutrients.