I had a phase, last year, making egg rolls. I bought some more wraps and then ended up in hospital (October). I have just thrown them out!! Not sure what their life span was, but I am sure they must be well out of date by now. Wonder if I can make egg rolls in the Instant Pot.
I went to Barrie's Asparagus Farm Monday afternoon and apart from my usual asparagus, I also found some strawberries. First local ones I have seen so far. I also bought some more Key Lime tarts/pastries, whatever they are. Delicious. Tim Barrie, the farmer was around, don't see him a lot, and his little dog, Millie, who is the Vice President, was running around under everyone's feet. The girls popped her up on a shelf and gave her some asparagus to eat. Asparagus, for a dog? Apparently she loves it and won't eat dog treats, just asparagus which she is nuts about. I mentioned I don't eat dog treats either but am nuts about asparagus.
My recipe today is for Emily at the asparagus farm. One of her customers gave us a recipe for Thai Coconut Asparagus Soup. Obviously no measurements, so I looked it up and couldn't find exactly what he told us. This is the nearest. I adjusted a few things to align with what the customer told us so I hope it is similar.
Spicy Thai Asparagus Soup
2 Tbs (30 mL) canola oil
2 tbs green curry paste
1 can 400 mL coconut milk
1 ¼ lbs asparagus, trimmed and cut into 1-inch lengths
1 onion, chopped
3 cloves garlic, minced
1 Tbs (15 mL) lemon juice
1. Heat 1 tablespoon oil in a medium saucepan over medium-high. Add curry paste; cook, stirring constantly, 1 minute. Add coconut milk and bring to a boil. Reduce to a simmer; cook until slightly thickened, about 5 minutes. Remove from heat; stir in lemon juice
2. Heat oil in large saucepan set over medium heat; add asparagus, onion, garlic and lemon zest. Cook, stirring, until vegetables are softened, about 5 minutes.
3. Add coconut milk mixture. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
4. Tips: Serve garnished with blanched asparagus spear pieces. You can also puree this soup for an added creamy elegant touch. After cooking through to end of step #3, transfer soup, in batches, to blender. Blend until very smooth. Garnish as you would above and with a dollop of sour cream or yogurt. You can also use an immersion blender.
Servings: 4
Source: Food Network
Have a great day
I went to Barrie's Asparagus Farm Monday afternoon and apart from my usual asparagus, I also found some strawberries. First local ones I have seen so far. I also bought some more Key Lime tarts/pastries, whatever they are. Delicious. Tim Barrie, the farmer was around, don't see him a lot, and his little dog, Millie, who is the Vice President, was running around under everyone's feet. The girls popped her up on a shelf and gave her some asparagus to eat. Asparagus, for a dog? Apparently she loves it and won't eat dog treats, just asparagus which she is nuts about. I mentioned I don't eat dog treats either but am nuts about asparagus.
My recipe today is for Emily at the asparagus farm. One of her customers gave us a recipe for Thai Coconut Asparagus Soup. Obviously no measurements, so I looked it up and couldn't find exactly what he told us. This is the nearest. I adjusted a few things to align with what the customer told us so I hope it is similar.
Spicy Thai Asparagus Soup
2 Tbs (30 mL) canola oil
2 tbs green curry paste
1 can 400 mL coconut milk
1 ¼ lbs asparagus, trimmed and cut into 1-inch lengths
1 onion, chopped
3 cloves garlic, minced
1 Tbs (15 mL) lemon juice
1. Heat 1 tablespoon oil in a medium saucepan over medium-high. Add curry paste; cook, stirring constantly, 1 minute. Add coconut milk and bring to a boil. Reduce to a simmer; cook until slightly thickened, about 5 minutes. Remove from heat; stir in lemon juice
2. Heat oil in large saucepan set over medium heat; add asparagus, onion, garlic and lemon zest. Cook, stirring, until vegetables are softened, about 5 minutes.
3. Add coconut milk mixture. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
4. Tips: Serve garnished with blanched asparagus spear pieces. You can also puree this soup for an added creamy elegant touch. After cooking through to end of step #3, transfer soup, in batches, to blender. Blend until very smooth. Garnish as you would above and with a dollop of sour cream or yogurt. You can also use an immersion blender.
Servings: 4
Source: Food Network
Have a great day
Hi Jo - glad you were able to get out to the farm and find Barrie there ... hope Emily enjoys the detailed recipe for the soup ... cheers Hilary
ReplyDeleteThanks Hilary. The recipe is not quite what the other customer said, but the nearest I could find.
DeleteToss those wrappers! I think they only last a month or so.
ReplyDeleteMost dogs like carrots, but that's the first I've hear of one that liked asparagus.
Oh I did Diane. One packet was bloated so it must have been pretty "ripe".
DeleteDon't remember any of my dogs eating carrots but Millie was certainly enjoying her asparagus.
I would love to go to an asparagus farm! I don't know if they have one here. I'm going to look!
ReplyDeleteYou should Lisa. There isn't much longer in the season I'm afraid. And I mean that, I'm afraid. I then spend another year waiting for the season again.
DeleteSounds like a nice day at the farm! Fresh asparagus is always delicous and your recipe looks great! Thanks for sharing it with us. Hope all is well....
ReplyDeleteHi Michael, yes it was a nice visit. If your pocket is reasonably plump there is lots to buy there apart from asparagus.
DeleteBe interesting to try it.
Glad you had a nice outing and enjoyed the doggie eating asparagus...that is strange
ReplyDeleteI thought so Birgit, never seen it before.
Delete