Yey Asparagus!

June 05, 2010

This week lets celebrate asparagus because it’s such an awesome veggie. You are probably wondering why asparagus so amazing. Well, besides the fact that it comes in 2 colors (white and green), asparagus is packed with lots of healthy nutrients.

Depending on how advanced your cooking skills are, asparagus can turn out tasting like stale cardboard, or become a satisfyingly delicious meal fit for a king.

Asparagus is a rockstar of a veggie and I am going to show you how to make yours become a true legend with my personal favorite recipe for creamy asparagus soup.

Creamy Asparagus Soup

  • 1 bunch asparagus
  • 1 onion
  • 1 carrot
  • 1 bulb of garlic
  • 2 stalks celery
  • 1 potato
  • 1 tablespoon organic grass-fed ghee
  • 1 ½ cups of broth or milk of your choice
  • celtic sea salt
  • white pepper
  • thyme

Wash and rough chop veggies into one inch or so pieces. Stir fry onions in butter until they become translucent. Add garlic, carrot, celery, potato, and asparagus and cook until soft. You may need to add a little water to the pan to keep the veggies from becoming dry. Once soft let the veggies cool down a bit and then add them to your blender. As you are blending the veggies slowly add the broth or milk, celtic sea salt, white pepper, and thyme to taste. Once creamy pour soup into pot and reheat.

Grilled Asparagus Spears

Trim and cut off hard ends of stalks. Turn grill up to medium high. Lightly brush spears with olive oil, salt, and pepper and place them on the grill. Keep turning over spears until they become slightly soft and blackened. The key is you want them grilled on the outside but crisp on the inside so don’t grill them for too long. If you are feeling extra sassy drizzle some balsamic vinegar on them as soon as you take them off the grill. YUM!

For more delicious asparagus recipes, check out

What is your favorite veggie recipe? Post a comment to let me know.

Also in Dr. Dawna Ara, DACM


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