Asparagus Soup

Makes 6 servings.        

This is a silky, creamy and delicious springtime soup, when asparagus is at its best. Before the advent of the Vitamix the soup was a bit time consuming requiring a blender and a strainer to remove the stringy parts.  With the Vitamix it is just blending that is required.


  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, sliced
  • 4 shallots, sliced
  • 3 pounds asparagus, plus 6 spears for garnish
  • ½ pound Golden Yukon potatoes, peeled, sliced
  • 4 cups chicken broth
  • 3 sprigs fresh tarragon
  • Kosher salt
  • Freshly ground black pepper


  1. Heat the olive oil in medium-sized covered saucepan. Add the garlic and the shallots and sauté for a minute.
  2. Hold each asparagus spear with both hands and snap at the point where it breaks off easily.
  3. Discard that part and rinse and cut the rest. Add to the saucepan along with the potatoes, chicken broth and tarragon.
  4. Bring to a boil over high heat, reduce the heat and cook covered for 15 minutes or until the potatoes are soft.  
  5. Remove tarragon sprigs. Puree the soup in two batches in a Vitamix until very smooth. 
  6. Season to taste and garnish with steamed sliced asparagus tips.


This soup freezes very well, but when reheating it, whisk it as it begins to boil to restore the creamy texture.


Roasted Asparagus with Sesame Vinaigrette

Makes 2 first course servings.

I know that spring has arrived when the beautiful asparagus is everywhere. I love this dish with its dressing and with a bit of salad greens on the side.  Nina Simonds, the expert on Asian, healthy food was the inspiration.  

For a more filling dish, you may wish to add some mozzarella.


  • 10 asparagus spears
  • 1 teaspoon sesame oil
  • 1 teaspoon extra-virgin olive oil
  • Kosher salt


  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • ¼ teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • Salad greens


  1. Preheat oven to 475F.
  2. Hold each spear with both hands and snap it at the point where it breaks easily. Discard the bottom part. Rinse and pat dry. Trim the ends on a diagonal to make them even.
  3. Lay the spears on a baking tray lined with heavy aluminum foil. Drizzle the sesame and olive oils over the asparagus. Salt lightly. Roll the spears to coat all sides. Bake for about 9 minutes. The spears should be almost soft.
  4. Whisk the vinaigrette ingredients.
  5. Arrange the spears on individual plates with some salad greens and drizzle over the dressing.

Broiled Asparagus

Makes 4 first course servings or 6 cocktail servings.

One of my favorite spring vegetables is asparagus.  It is a great, versatile vegetable that goes well with an afternoon glass of wine or can be served as a light first course or as a tasty side dish.  This particular recipe is delicious with fish, poultry or meat.


  • 1 bunch asparagus, about 20 medium stalks
  • 1 teaspoon extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  1. Hold each stalk of asparagus with both hands and snap it at the point where it breaks easily. Discard the rough bottom part and trim the ends at a diagonal to make them even.  Rinse and pat dry.
  2. Preheat the broiler.  Cover the whole broiling pan, which comes with most ovens, with heavy foil.  Then I like to form a basket out of foil and place the basket on the broiler pan.  This system makes cleaning up easy and quick.
  3. With your hands, grease the asparagus with olive oil, place in the foil basket and season lightly with salt and pepper.
  4. Broil as close to the heat as possible for about 3 minutes. The timing will depend on the thickness of the asparagus.