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What to do with asparagus

Here's a recipe I found in the online version of the LA Times and adapted for 
the list:
Baby Corn and Asparagus Soup
4 quarts vegetable broth - the more robust the flavor, the better
1/4 C white wine vinegar
1/4 lb fresh aparagus, trimmed and cut into 1 inch pieces
4 oz canned baby corn, drained
2 T snipped fresh chives
  Combine broth, vinegar and honey in medium saucepan. Bring to boil over  
medium-high heat. Reduce heat to medium. Add asparagus and corn and simmer 
until  asparagus is tender and bright green, about 3 minutes. Garnish with 
   4 servings. Each serving:

   68 calories; 175 mg sodium; 0 cholesterol; 0 fat; 9 grams carbohydrates; 11  
grams protein; 0.50 gram fiber.