Cheers to the spears

So many ways to love spring’s favorite vegetable

Fresh Asparagus Soup Ingredients

• 1 pound fresh asparagus

• ¾ cup chopped onion

• ½ cup vegetable broth

• 1 tablespoon butter

• 2 tablespoons all-purpose flour

• 1 teaspoon salt

• 1 pinch ground black pepper

• 1 ¼ cups vegetable broth

• 1 cup soy milk

• ½ cup yogurt

• 1 teaspoon lemon juice

• ¼ cup grated Parmesan cheese

Directions

1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.

2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.

3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.

4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Lemon Asparagus Risotto Ingredients

• 20 fresh asparagus spears, trimmed

• 4 cups low-sodium chicken broth

• 2 tablespoons olive oil

• 1 small onion, diced

• 1 stalk celery, diced

• ¼ teaspoon salt

• ¼ teaspoon ground black pepper

• 1 clove garlic, minced

• 1 cup arborio rice

• ½ cup dry white wine

• ¼ cup freshly grated Parmesan cheese

• 2 tablespoons lemon juice

• ½ teaspoon lemon zest

Directions

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.

2. Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.

3. Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.

4. Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.

5. Remove from heat and mix in Parmesan cheese, lemon

juice and lemon zest. Serve immediately.

Chef John’s Bacon and Asparagus Dutch Baby Ingredients

• 3 large eggs

• 2/3 cup milk

• ½ cup finely grated Parmigiano-Reggiano cheese (not

packed)

• ½ cup packed all-purpose flour

• 1 teaspoon lemon zest

• ¾ teaspoon kosher salt

• Freshly ground black pepper to taste

• 1 pinch cayenne pepper

• 1 tablespoon olive oil

• 6 strips bacon, cut into 1/2-inch pieces

• 1 cup trimmed fresh asparagus, cut into 1/4-inch pieces

Directions

1. Preheat oven to 475 degrees F.

2. Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.

3. Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.

4. Pour batter into pan in a circular motion.

5. Bake in preheated oven until browned and puffed, 12 to 13 minutes.