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Lilly’s Table

 

Meal Detail

 

Dinner

Asparagus Soup, Black & White Bean and Creamy Spring Salads

from the Week of June 3, 2012


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

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.


Recipes for this Meal


Spring
Photo of Asparagus Soup
  • Easy
  • Medium
  • Hard
Asparagus Soup

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.


Spring
Photo of Black & White Bean Salad
  • Easy
  • Medium
  • Hard
Black & White Bean Salad

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
Photo of Creamy Spring Onion Dressing
  • Easy
  • Medium
  • Hard
Creamy Spring Onion Dressing

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.


Spring
Photo of Creamy Dressed Spring Salad
  • Easy
  • Medium
  • Hard
Creamy Dressed Spring Salad

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