Oklahoma grown asparagus offerings are winding down for the season. There will still be a small amount offered over the coming week or two and we ran on to an old MIO recipe (circa 1991) this week that makes creative use of asparagus.

Asparagus Soup

2 lbs. fresh asparagus stalks cut into 1″ pieces, save tips for garnish
1/4 cup thickly sliced green onion
2 1/2 cups chicken broth
1/2 cup ricotta cheese
2 tsp. lemon juice
1/2 tsp. salt or to taste
dash black pepper

Combine asparagus, green onions and chicken broth in 2 qt. microwaveable dish, cover with plastic wrap and microwave on high for 15 minutes.

Transfer vegetables and 1/2 cup broth to blender and puree.

Add ricotta cheese and remaining broth.

Blend, press through sieve, whisk in lemon juice and add salt and pepper.

This dish can be served either hot or cold and serves 4-6.

Makes 4 cups
Ingredients List
1 cup reduced fat cream cheese, softened
2 cups reduced fat medium cheddar cheese, grated
3 cups fat free plain yogurt
1/4 teaspoon garlic powder
2 tablespoons freshly grated onion
1/4 teaspoon salt
1/4 teaspoon pepper
14-ounce jar pimentos, drained

Let’s Start Mixing!
1. Place softened cream cheese in mixing bowl and beat with a hand mixer at medium speed for about 3 minutes or until the cream cheese is whipped and fluffy.
2. Add cheddar cheese, plain yogurt, garlic powder, grated onion, salt, and pepper. Stir to combine ingredients. Fold in pimentos.
3. Store in a covered container in the refrigerator until ready to use.

Recipe adapted by Barbara Beery for Dairy Max.

From the Batter Up Kids: Sensational Snacks Cookbook
Text copyright ©2005 by Barbara Beery, reprinted with permission of Gibbs Smith.

Nutrition Facts
Serving Size (98g)
16-¼ cup Servings
% Daily Value

Calories 110
Total Fat 6g 9%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 210mg 9%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Sugars 4g
Protein 8g 7.7grams from dairy
Vitamin A 15%
Vitamin C 30%
Calcium 20% 208 mg from dairy
Iron