Asparagus, Arugala, Avocado... what did YOU think AAA was supposed to be?
Decided at the last moment to swap out cilantro for the arugala, as I was using some ginger/shallot/garlic paste, I wasn't sure how the ginger and the arugala would get along. But next time, I'll remember to just make garlic shallot paste.
Ingredients:
10 big fat spears of asparagus, cleaned, dry ends cut off
2 big tablespoons of ginger/shallot/garlic paste
2 pints of boiling water
2 bullion cubes (or if you have it on hand, just 2 pints of chicken or veg stock)
1 ripe avocado
1 fistful cilantro
Procedure:
1. In a big enough skillet, spray a generous amount of Pam or other oil spray, then start to sautee the garlic/ginger/shallot paste for a minute or two. Then add in the asparagus, and keep stirring to keep from searing the asparagus, and to keep from browning the garlic/ginger/shallot paste. Cook about 2-3 minutes. Then add the water/bullion or stock. Bring up to a boil and cook until asparagus is fork tender. Turn off heat. Add salt and pepper (I used both black and white ground pepper) to taste. Let sit to cool a bit.
2. In a big enough blender to accommodate it all, transfer the broth w/asparagus to the blender, add in the flesh of one avocado and the fistful of cilantro and a squirt's worth of lemon juice (I think it keeps the avocado from turning brown), but not so much lemon it makes things tart and tangy. Just a smidge. Blend until it all is broken down and resembles a creamy soup.
Serve hot or cold. I got about 3 pints out of mine.
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