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 Not sure what their life span was, but I am sure they must be well out of date by now.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
