SPRING'S NEW SPEARS

ASPARAGUS SOUP

Serves 6.

Note: Many asparagus soup recipes call for cream. I left it out because it seemed like a lot of unnecessary calories, but add some if that's your preference. Make the soup the day it will be used, or the green color gets quite dark.Use a nonreactive pan (not aluminum) for the soup preparation. It should have a stainless or ceramic interior. From "Come One, Come All/ Easy Entertaining With Seasonal Menus," by Lee Svitak Dean (Minnesota Historical Society Press, $29.95).

• 1 large onion, chopped (about 1 c.)

• 1 tbsp. butter

• 2 lb. (2 bundles) fresh asparagus

• 2 medium potatoes, peeled and cubed (about 2 c.)

• 5 c. vegetable stock or chicken broth

• 1 tbsp. fresh lemon juice

• Salt and white pepper

• Sour cream, for garnish

Directions

Break off woody ends of asparagus and discard. Cut off tips of asparagus and reserve. Cut remaining asparagus in 2-inch pieces. Add asparagus, potatoes, parsley, stock and lemon juice to the pot with onion. Simmer until vegetables are cooked through, about 10 minutes.

Let broth cool slightly. Purée the soup in either a food mill, food processor or blender. (Unless it's an immersion blender, fill a blender less than half full or it will "explode" when the hot liquid is puréed.)

If you prefer the soup completely smooth, put it through a fine strainer; however, a few small bits of vegetable in the purée add a nice texture. Return the purée to the pot to rewarm; season to taste with salt and pepper.

For garnish, slice the reserved asparagus tips in half lengthwise (this makes them lighter so they won't sink into the soup). Drop the asparagus tips in a pot of boiling water for 11/2 minutes or until just tender. Drain. (This step can be done in advance.)

To serve, ladle soup into bowls. Garnish with a dab of sour cream (or thin sour cream with a little milk and drizzle it on the soup). Top with asparagus tips.

Nutrition information per serving:

Calories100Fat2 gSodium260 mg

Carbohydrates19 gSaturated fat1 gCalcium36 mg

Protein3 gCholesterol5 mgDietary fiber3 g

Diabetic exchanges per serving: 1 bread/starch, 1/2 fat.

Serves 4.

Note: Some cooks pre-poach eggs to speed up the last-minute effort. Then they put the eggs in cold water to stop the cooking and hold them there. Just before serving, they drop the eggs into simmering water for 1 minute to heat them up again. From "Gale Gand's Brunch!" by Gale Gand (Clarkson Potter, $27.50).

• 2 bunches medium-thick asparagus (about 40 spears)

• 8 eggs

• 1 tsp. white vinegar

• 2 tbsp. extra-virgin olive oil

• 1 garlic clove, chopped

• 2 tbsp. unsalted butter

• 2 tbsp. fresh lemon juice

• 2 tsp. finely chopped fresh parsley

• 4 tbsp. coarsely grated Parmesan cheese, divided

Directions

Cut off the bottoms of the asparagus spears. Break the eggs into 8 individual containers, such as teacups, prep bowls or paper cups. Prepare the poaching liquid for the eggs by bringing water, plus the vinegar and 4 pinches of salt, to a boil in a large, straight-walled, low-sided pan over medium heat.

To cook the asparagus: Bring salted water to a boil in a medium saucepan over medium-high heat. Add the asparagus and cook it until it is as tender as you like it (3 to 4 minutes for crisp-tender). Remove the cooked asparagus from the water with tongs and set it aside while you make the sauce.

To make the sauce: Empty the water from the saucepan and dry it out. Add the olive oil and heat it over medium heat. Add the garlic and sauté for about 1 minute, enough to take the raw edge off but not to give it much color.

To poach the eggs: Make sure the water is boiling, then slowly pour each egg into the water. Let the eggs cook for about 2 minutes; then turn off the heat and remove the pan from the burner.

Meanwhile, divide the asparagus among 4 plates. Bring the plates of asparagus close to the pan of poached eggs, and place a folded clean kitchen towel next to the plates.

As quickly as possible after the eggs have cooked, use a slotted spoon to remove the eggs, one at a time, out of the poaching liquid, blotting the bottom of the spoon on the towel to absorb excess moisture.

Place 2 eggs on each mound of asparagus. Pour any remaining sauce over the eggs, and sprinkle the remaining 2 tablespoons Parmesan over the top. Serve immediately.

Nutrition information per serving:

Carbohydrates8 gSaturated fat9 gCalcium177 mg

Protein19 gCholesterol440 mgDietary fiber3 g

Diabetic exchanges per serving: 2 vegetable, 2 medium-fat meat, 3 fat.

ASPARAGUS AND CITRUS SALAD

Serves 4.

• 2 tbsp. finely chopped shallots

• 1 tbsp. good-quality balsamic vinegar

• 1 tsp. sherry vinegar

• 3 oranges (preferably blood oranges), divided

• 2 to 3 tbsp. extra-virgin olive oil

• Freshly ground black pepper, if desired

Directions

In a small bowl, combine the shallots with the vinegars, and let the shallots macerate for at least 20 minutes. Meanwhile, finely grate the zest of one of the oranges (avoid the white pith).

Add the zest to the shallots. Juice the zested orange to yield about 1/3 cup, and add the juice to the shallots. Slowly add the olive oil, stirring to mix.

Bring a pot of salted water to a boil. Add the asparagus and simmer until just tender, about 4 minutes. Drain and spread the spears on paper towels to cool.

Just before serving, toss the cooled asparagus with the vinaigrette. Arrange the spears and the orange slices on salad plates. Sprinkle with pepper and serve immediately.

Nutrition information per serving:

Calories126Fat7 gSodium190 mg

Carbohydrates15 gSaturated fat1 gCalcium52 mg

Protein3 gCholesterol0 mgDietary fiber3 g