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Prep
Difficulty
Easy
Time
Estimate
30 mins
Saute the asparagus and onions for the soup. As the cook, prepare the remaining ingredients for the bean & spring salads. Whisk up the Creamy Spring Onion Dressing. Puree the soup, chill or keep warm- your choice. Whip up the bean salad and toss the spring salad. Serve immediately.
Brilliant green asparagus soup tastes as bright as it looks. We enjoy ours a tad chunky, but if you prefer a smoother silkier soup simply strain through a wire mesh strainer. It is also lovely hot or chilled.
Inspired by the shades of black & white, each ingredient follows suit. The slightly Italian essence is sweet, tart and salty giving this bean salad a unique balance and playful character.
Spring onions pop out of the ground all season and while they can be used to replace onions, garlic, leeks & scallions as needed we wanted to give them a recipe all their own. Yogurt, olive oil and lemon are the base of the creaminess while shredded onions are the highlighted flavor. Shallots would substitute nicely.
A yogurt herb dressing laces through spring greens, slivered beets and radishes with a handful of slivered almonds, feta and golden raisins for good measure. Mix and match the vegetables you have available and eliminate the raisins or nuts if they are not for you. Your favorite creamy yogurt herb dressing will do, but for this spring recipe we prefer the Creamy Spring Onion Dressing
