Roasted Asparagus soup and Caprese Corn Salad

Every once in a while, we need to take a break from eating meat. But what to serve? Here are a couple of recipes together that form a nice meal.

The first recipe is a Pan Roasted Asparagus soup, taken from the NY Times Cooking Section. ( It takes less than an hour to prepare.

Asparagus soup


  • 1 ½ pounds thin asparagus (if only thick spears are available, peel them first)
  • 2 tablespoons butter or extra virgin olive oil
  • 10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
  • 4 cups chicken or other stock
  • Salt and pepper


  1. Cut off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
  2. Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
  3. Pour soup into a blender, in batches if necessary, and carefully purée. (I use a hand blender) Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.


The soup may be enough for some, but just in case, prepare this Corn Caprese Salad. Caprese is the Italian version of a salad that features tomatoes, mozzarella and basil. The corn adds some texture. I can be canned corn, charred corn from the grill or corn cut off of the cob.

While the soup is simmering, prepare this salad



  • 3 cups corn
  • 1 1/2 cups grape tomatoes, cut in half
  • 1 cup small mozzarella balls cut in quarters
  • 1/2 c. sliced basil in a chiffonade
  • 3 tbsp. red wine vinegar
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • kosher salt & fresh ground black pepper
  • Optional – cubed avocado


  1. In a large bowl, combine all ingredients. Stir until ingredients are completely mixed and coated in dressing. Garnish with herbs, if desired, then serve.Corn-caprese2

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