WHITE & GREEN ASPARAGUS SALAD WITH CHICKEN


WHITE & GREEN ASPARAGUS SOUP WITH HAM & EGG


Shaving asparagus is a great way to enjoy it raw. This salad can stand being dressed up to to one hour in advance of serving.


PREP TIME 15 MIN. – COOK TIME 0 MIN. READY IN 15 MIN. – SERVINGS 8


1 bunch white asparagus 1 bunch green asparagus 1 small fennel bulb 1½ cups radishes 2 tbsp light mayonnaise


1 tbsp Dijon mustard 1 tbsp white wine vinegar 2 cups shredded rotisserie chicken 2 oz Parmesan cheese


STEP 1 Remove the woody ends of both bunches of asparagus and discard. With a vegetable peeler, shave the asparagus into thin ribbons and place in a large bowl. STEP 2 Cut the fennel into quarters; clean the radishes. Slice fennel and radishes into thin strips. Whisk together the mayonnaise, mustard, white wine vinegar and ¼ cup water until you get a smooth dressing. Season with pepper to taste. Toss the asparagus ribbons with fennel, radish, chicken and dressing. Shave the cheese with a vegetable peeler and sprinkle over the salad.


Per serving: 109 calories, 7g fat, 2g saturated fat, 25mg cholesterol, 262mg sodium, 2g carbohydrate, 1g fiber, 1g sugar, 9g protein


Dijon mustard A tablespoon or two is all you need to spice up salad dressings, marinades and sauces.


Easy peel If you have lots of veggies to peel, pick up a Y peeler the next time you’re at the store. They make quick work of peeling everything from asparagus to potatoes.


This simple soup makes the perfect addition to any spring meal. Make a double batch and freeze half for busy days.


PREP TIME 25 MIN. – COOK TIME 30 MIN. READY IN 40 MIN. – SERVINGS 4


1 onion 1½ tbsp butter 1 Yukon Gold potato 1 bunch green asparagus 2 cups low-sodium vegetable broth


½ cup non-fat Greek yogurt or sour cream 1 bunch white asparagus 2 large eggs 2 slices ham


STEP 1 Roughly chop the onion. In a stockpot, gently cook onion in butter until tender, about 5 min. While onion is cooking, peel and quarter the potato and set aside. Trim the green asparagus and chop into 2-inch pieces. STEP 2 Add the potato, asparagus, 2 cups water and vegetable broth to the onion and bring to a boil. Simmer for 10 min. Remove soup from the heat, add yogurt and purée with an immersion blender. Cover and keep warm. STEP 3 Remove and discard the woody ends of the white asparagus. Chop asparagus into 2-inch pieces. Bring a saucepan of water to a boil, add the eggs and white asparagus and simmer for 10 min. Meanwhile, add a handful of ice cubes to a bowl of cold water. Drain eggs and asparagus and add eggs to ice water to cool. Add the white asparagus to the puréed soup. STEP 4 Peel and finely dice eggs. Cut the ham into strips. Ladle the soup into bowls and top with the ham and diced egg.


Per serving: 166 calories, 8g fat, 4g saturated fat, 138mg cholesterol, 139mg sodium, 14g carbohydrate, 4g fiber, 6g sugar, 11g protein


Prep like a pro


PEEL Use a vegetable peeler to remove tough outer skins.


BEND Snap a sample stalk to see where to trim.


TRIM Remove tough, dry ends with a knife.


STORE Prepped asparagus can be stored in a moist kitchen towel until ready for use.


MARCH/APRIL 2016 39


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