Spring is in the FARE!

Asparagus With Asian Vinaigrette
2 Tbsp. soy sauce
2 tsp. Dijon mustard
2 tsp. sesame oil
2 tsp. white wine vinegar
2 Tbsp. minced chives
12 stalks asparagus
2 Tbsp. toasted sesame seeds

• In a small bowl, whisk together the soy sauce, mustard, sesame oil, vinegar, and chives to form a vinaigrette.
• Steam the asparagus until tender (3 to 5 minutes), drain, then toss to coat in the vinaigrette.
• Sprinkle with the sesame seeds and serve immediately.

Makes 2 servings

Cream of Asparagus Soup

This velvety soup is a complete meal when served in a crusty bread bowl.

2 1/2 cups vegetable broth or water
1 lb. fresh asparagus, cut into 1/2-inch pieces
1 large potato, thinly sliced
1/2 medium-sized onion, chopped
1/2 cup celery, chopped
2 Tbsp. unbleached all-purpose flour
2 cups soy milk
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried tarragon

•In a large saucepan over medium heat, bring the broth or water to a boil.
•Add the asparagus, potato, onion, and celery, then reduce the heat and cook for 25 to 30 minutes.
•Pour the soup mixture into a food processor along with the flour and purée until smooth.
•Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated through.
•Serve Immediately.

Preparation time: 15 to 40 minutes

Makes 6 servings