Three Recipes using abundant spring asparagus (2024)

5 from 1 vote

• 1 lb asparagus coarse ends cut off
• 2 Tbsp butter melted
• 1 clove garlic minced - optional
• 1/4 tsp sea salt to taste
• few shakes pepper to taste

• Preheat oven to 400 degrees F.

• Toss the asparagus with the melted butter, garlic, salt, and pepper on a sheet pan and spread out evenly.

• Roast at 400 degrees for about 25 minutes. I love the little tree tops a little “crispy” so sometimes I go a little longer – all in your preference – check them around the 20 minute mark in case you want them less “done”.

Substitutions:

You can also use or coconut oil, lard, bacon grease instead of butter.

5 from 1 vote

• 3 Tbsp butter
• 2 onions medium - sliced
• 2 cloves garlic chopped
• 6 cups chicken broth
• 5 red or yellow potatoes small - chopped
• 2 lbs asparagus hard ends discarded and coarsely chopped
• 1/2 tsp sea salt to taste
• 1/4 tsp pepper to taste
• sour cream optional for garnish

• Saute the onions in butter over medium-high heat for about 5-10 minutes with a couple of pinches of salt to bring out their juices and sweeten.

• Add the garlic and cook a couple of minutes.

• Add the stock, potatoes, and asparagus and bring to a boil.

• Reduce to a simmer for 10-15 minutes or until the asparagus and potatoes are cooked through.

• Use a handheld blender or regular blender to puree the soup smooth. Add salt/pepper to taste.

• Garnish each serving with sour cream or coconut milk if you wish.

5 from 1 vote

• ½ package brown rice pasta
• ½ medium onion chopped
• 3 cloves garlic minced
• 1 bunch asparagus coarse ends removed, chopped
• 1 cup peas fresh or frozen
• 1 large tomato seeds and juices scooped out and chopped
• 1/4 cup reserved water from cooking pasta
• 1 ½ cups cheese shredded
• 1/2 tsp sea salt to taste
• 1/8 tsp pepper to taste
• extra virgin olive oil optional - to drizzle over top to garnish

• Cook the pasta according to box directions to al dente and set aside. Reserve about 1/4 cup of the starchy cooking liquid for the veggie mixture sauce.

• Saute the onion in a few Tablespoons of butter and a pinch of salt for a few minutes.

• Add the garlic and saute for one minute longer.

• Add the asparagus and another pinch of salt and cook on medium high for a few minutes until bright green and slightly tender.

• Add the peas and tomatoes for a minute or two and then add the starchy pasta liquid.

• Simmer the mixture about 5-10 minutes and then pour over the cooked pasta.

• Stir cheese into the sauce until melted and creamy.

• Serve veggie sauce over pasta with a drizzle of olive oil if desired.

Grain-free variation -use spiralized use zucchini or butternut squash or diced potatoes.

Dairy-free variation - use coconut oil instead of butter and omit the cheese and use a swirl of olive oil.

Renee

Renee is wife and mama of 3 with one sweet babe in heaven. After years of taking back her own health that started with hormone and gut issues in her teens and 20's, she has a very deep, personal passion for helping people take baby steps to healed guts, functioning minds, balanced hormones, and solid health. She is convinced that even though we live in, and possibly grew up in a highly processed food world, that nourishing the body with traditional foods in every season of life is possible, and is vital to taking back health. She blogs at Raising Generation Nourished