Asparagus Bisque for Two

Early spring time means one thing. Fresh ASPARAGUS! Now, I know not everyone like asparagus. Some even think it tastes like dirt and frankly, I never really cared for it until I tried it straight from the garden. It’s really the only way I will eat it. So, when I found gigantic 2 feet long, 1″ diameter, freshly picked stalks of asparagus at the local farmers market (and the farmer insured me this particular monster variety was every bit as tender as the normal variety) I had to take a bunch home with me. I ended up chatting with this farmer gal for a bit and we talked all about asparagus. I learned all kinds of new things, like the fact that asparagus has a particular kind of fiber that is only found in asparagus. And did you know it’s an herb? I didn’t either. Truth is there is so much nutrition stuffed into these slender green stalks that it is considered a complete food. They are even rich in antioxidants and help to help fight cancer. Asparagus is amazing. So, in an attempt to consume more of it, I created this rich, creamy recipe.

Asparagus Bisque


1 1/2 Cups Almond Milk (recipe below)

1 Avocado

2 Cups Asparagus

1 Spring Onion or 2 Chives

1 Clove Garlic

1/8th tsp. Pink Himalayan Salt

1/8 tsp. Kelp (optional)

Blend all ingredients together in the blender, except for the a little of the onions and a couple pieces of asparagus (save for garnishment).  Divide into bowls. Top with garnishment. Serves 4.

For more nutrition information visit http://www.buzzle.com/articles/asparagus-nutritional-information.html

Almond Milk

1 1/2 cup soaked Almonds

3 cups filtered or bottled water

3 large dates, pits removed

Blend all ingredients in the blender on high for about 5 minutes. Strain liquid through a nut milk bag (if you don’t have one of these or can’t find one a paint strainer bag from the home improvement store will work just fine) gently “milking” the bag until the remaining pulp is dry.

Tip: Use the almond pulp to make delicious treats such as this: Raw Blueberry Muffins

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