Tag Archives: asparagus

Creamy Asparagus Soup

9 Feb

photo (3)

Been a while! Been absolutely slammed at work… So have been cooking but not blogging.

While it’s not completely frozen outside like it is on the East Coast right now, it IS in fact, in the 50s and gray. A warm asparagus soup is perfect to perk me up for the rest of this gray Saturday afternoon. Also, who¬†doesn’t like a 5-ingredient soup??


  • 2 tbsp olive oil
  • 1/2 chopped yellow onion
  • 2 bundles of fresh asparagus
  • 1 potato, peeled and chopped into 1/2 in cubes
  • ~24 oz vegetable stock
  • salt and pepper to taste


  • Heat a deep soup pot and add olive oil at med-high. Once hot, add onion. Stir once in a while, cook until translucent.
  • Wash and trim bottoms off asparagus. Roughly chop. Add asparagus and potato to onions in pot. Cook, stirring, for ~5 min.
  • Add veg stock and cover pot, cooking for another ~10 min, until potato is cooked through. Blend thoroughly (though I like to leave a few lumpy pieces for texture) with a hand blender. Add salt and pepper to taste. Yum!

Savory Salmon with Asparagus and Curried Sweet Potato Mash

6 Mar


Last week at the grocery, Rafe wondered out loud why we never eat fish. I didn’t know how to answer him, so we got a pound of salmon and decided to make a go of it. My feelings about salmon come and go, but it had been a while, and I was ready to make it back.

Asparagus is also in season, which I’m so glad for since it gets so very spendy when it’s not. And there were our good old sweet potatoes…

Savory Salmon and Asparagus

  • one pound salmon filet
  • one bunch asparagus
  • salt and pepper
  • 2 tbsp chopped kalamata olives (for saltiness)
  • zest and juice from one lemon
  • 1 tbsp olive oil
  • 2 cloves of garlic, chopped small
  • 1 spring of rosemary, chopped small


  • Preheat at 400. Wash salmon filet lightly. Sprinkle and pat with salt and pepper. Lay down into a bed of aluminum foil, with enough on the ends to tent the whole thing, onto a rimmed baking sheet (just in case it gets drippy)
  • Mix the olives, lemon juice, olive oil, garlic, and rosemary together in a bowl, then top the salmon with the mixture.
  • Snip the ends off the asparagus and lay the asparagus next to the salmon on foil. Sprinkle asparagus with salt also. Tent the aluminum foil and bake for ~10-15 min (until salmon and asparagus are both cooked through). Then undo foil and bake for another few minutes, or until everything gets nice and crispy.

Curried Sweet Potato Mash

  • 2 sweet potatoes
  • 1 small onion, chopped
  • 2 tbsp olive oil
  • salt and pepper
  • 3 tbsp curry powder
  • Sriracha sauce
  • 1-3 tbsp milk


  • Pre-roast the sweet potatoes in the oven (400 degrees until it’s cooked through, ~20-30 min). Take all the good stuff out of the skin.
  • Sautee the chopped onion in olive oil in a non-stick fry pan on medium heat until glassy. Add the curry powder, S&P, and Sriracha (don’t overdo it!).
  • Add the sweet potato into the fry pan, mashing as you go, adding a few dashes here and there of milk to make it the right consistency. Add more curry powder if it’s not curried enough for you.