Easy Asparagus Soup

Is there anything more Springy than Asparagus?

Okay, I mean, sunny days, warm breezes, and the return of sandal season are way more springy, but since we don’t have any of those things here in New York, asparagus is the springiest thing around.

I know what you’re thinking. Soup is decidedly not Springy, right? Well for those out there in the Northeast whose spring means chilly nights, this is a great way to use a newly in season vegetable yet still get the warm and satisfying dinner you need

Plus, with Easter coming up, this is an easy vegetarian option for Good Friday or Holy Week.

The ingredients:

  • half a white onion, diced
  • two cloves of garlic, diced
  • 1 pound of asparagus, chopped
  • 1 32 oz container of vegetable broth (or chicken if vegetarian is not a concern)
  • 1 bag of spinach
  • olive oil
  • salt
  • pepper

Start by sauteeing the onions in olive oil.


While they cook down, chop up your asparagus spears into one inch pieces and dice your garlic cloves.


Once the onions are translucent, add your asparagus to the pot and your diced garlic. Season with salt and pepper and let these cook for about 15 minutes, until everything is tender.


Pour in the chicken broth


The add the spinach.




It always seems like you added way too much spinach, but then it wilts down to this


Once the spinach has wilted, grab your immersion blender (or let the mixture cool some and pop it in a blender of food processor) and blend until smooth.



The grass may still be bare, but this soup is a lovely vibrant green that will chase away those winter grays.

Roasted Asparagus Over Spaghetti


Asparagus is such a spring-time vegetable, don’t you think?


Maybe it’s the vibrant green. Or its resemblance to blades of grass.

It just has me thinking spring.

Unfortunately, the weather here is still winter arctic freezing!

SO as much as I want to make light, vibrant dishes, I’m still in need of something to warm me up after the walk home in the biting wind.

And that’s where this dish comes in. The asparagus of sprint time gets roasted for the warm and peppery taste we crave in the cold, and then tossed over spaghetti for the comfort that only a bowl of pasta can provide.

This little dish straddles the seasonal line.

And the best part?

6 ingredients! Total.

  • Asparagus
  • Spaghetti
  • Ricotta cheese
  • olive oil
  • salt
  • pepper

Preheat the oven to 400 and cover a cookie sheet in foil.

Slice you asparagus up into bit-sized chunks, lay on the cookie sheet and drizzle with some olive oil. Season with salt and pepper and toss to coat.


Pop in the oven to roast for about 15- 20 minutes.

Meanwhile, bring a pot of water to a boil and cook your spaghetti.


When your spaghetti is cooked, drain the water and put the pasta back in the pot. Add a scoop of ricotta to the warm pasta and give it a stir until it melts in.


Top with the roasted asparagus and toss.


Dish up in big bowls.


And pray for spring.

Hey, you know how we wear pajamas inside out in hopes of a snow day?

Is there something to bring a Spring day?

Prosciutto Wrapped Asparagus

I’m so thankful I’m Italian.

For many reasons really.

But mostly for the food

And for the ease of preparation of the food

And for how easy entertaining is if you just whip up a bunch of Italian appetizers and antipasto.

One of my favorites for the summer?

Prosciutto wrapped asparagus.

Spring and summer is when you can find the really thin, really tender pencil asparagus. That’s my favorite.

All you need is asparagus, prosciutto and some olive oil.

We had about ten people over for drinks and I made an assortment of small plates.

I used a pound of asparagus and a half pound of prosciutto.

Preheat the oven to 400.

Line a cookie sheet with foil. Nobody likes cleanup when you’re having a cocktail party.

Wash the asparagus and cut off the bottom fibrous part. I peeled some of the thicker pieces too.

No snap each asparagus spear in half and place the two half together.


Take a piece of prosciutto and wrap it around each asparagus bundle.


Set up an assembly line and keep going until all the asparagus is wrapped.


Drizzle with olive oil and black pepper. The prosciutto I got was really salty so I didn’t add salty. Taste test a piece and see if you think yours needs salt though as all prosciutto varies.

Bake for about twenty minutes, plate ’em up and watch ’em go!