Asparagus is a beautiful spring treat. Made of 93% water, asparagus is low in calories & is very low in sodium. It is a good source of vitamin B6, calcium, magnesium, zinc, and a very good source of dietary fiber, among many others. It is commonly used as an appetizer & side dish. We love sharing a few ways to cook this delicious vegetable. Enjoy!
Ingredients
6 cloves garlic
1 ¼ lbs. Asparagus, cut into 1-inch pieces. (about 3 cups)
2 cups peeled and diced Yukon Gold potatoes
1 medium sweet onion, cut into 6 wedges
1 T. extra-virgin olive oil
½ tsp. salt, plus more to taste
½ tsp. ground black pepper, plus more to taste
2 oz. prosciutto, chopped
3 cups chicken broth, divided
6 oz. nonfat plain Greek-style yogurt
1 tsp. lemon juice
1 T. minced fresh tarragon
Heat oven to 425 degrees. Place garlic on foil and sprinkle with 1 tsp. water. Fold the foil into a packet. Set aside. In a large bowl, combine asparagus, potatoes, onion, oil, salt, and pepper. Toss to coat. Spread vegetables over 2 large baking sheets. Place a packet of garlic in one corner of one of the sheets. Roast, stirring occasionally, until the asparagus pieces are soft and the potatoes are tender, 35 to 45 minutes. In a small skillet, crisp the prosciutto, about 5 minutes per side. When the vegetables are roasted, empty the garlic into baking sheets with other vegetables and cool for 5 minutes. Transfer half of the vegetables into a blender. Add 1 ½ cups of broth, then blend until smooth. Transfer to a large pot. Repeat using the remaining vegetables and the remaining 1 ½ cups of broth. Warm the soup over medium heat. Whisk yogurt, lemon juice, and tarragon into the soup. Season with salt and pepper to taste. Crumble the prosciutto and use it to top each serving. Yield: 4
