Ah, asparagus! The vegetable of the month in Prevention magazine—and me with a goodly handful of asparagus recipes to try. So look forward to even more green (besides what’s posted from earlier this week) in this and future blog postings.Prevention touts asparagus as supplying insulin, a special fiber that helps the “good” bacteria in the digestive tract. It has anti-inflammatory and antioxidant benefits and is considered to be one of the world’s healthiest foods. Prevention featured seven quick recipes to showcase this wonder veggie; I chose recipe #7 (the perfect number) to prepare—Asparagus-Avocado Soup, because it called for two of my faves and sounded as though it would be a wonderful combination.
Into the food processor went 8 ounces of cooked asparagus and a chopped avocado, along with cold water, fat-free sour cream, fresh lime juice, and chopped cilantro. The resulting soup had the texture of gazpacho, but the addition of asparagus made the dish a little more mellow than that cold soup.
Served with a scoop of fat-free sour cream and a sprinkling of cilantro on top, it was a delicious hot-weather lunch treat with a few chips on the side for munching.
Asparagus-Avocado Soup
8 ounces asparagus
1 chopped avocado
1 1/4 cups cold water
1/4 cup reduced-fat sour cream plus extra for garnish
2 tablespoons chopped cilantro plus extra for garnish
2 tablespoons fresh lime juice
Cook asparagus. Add to blender with chopped avocado, cold water, sour cream, chopped cilantro, and lime juice. Puree until smooth. Season to taste. Ladle into 4 bowls and top each with 1 tablespoon sour cream and a few sprinkles of chopped cilantro. Makes 3 1/4 cups.
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