ASPARAGUS, LEMON, AND MINT SOUP
This soup is easy to make. Asparagus has a strong flavor by itself, so I chose to add a few mint leaves and lemon zest to give it a wonderfully fresh aroma!
Provided by fromgardentosoupbowl.com
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
- Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
- Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
- Blend soup using a hand blender or a food processor until smooth.
- Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 14.5 g, Cholesterol 106.7 mg, Fat 10.3 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 884.4 mg, Sugar 5.8 g
PASTA WITH ASPARAGUS AND LEMON SAUCE
A quick midweek vegetarian pasta dish with asparagus and a creamy lemon sauce. I always use organic lemons whenever I use the zest.
Provided by barbara
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
- While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.
- Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.
- Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.
Nutrition Facts : Calories 810.8 calories, Carbohydrate 103.8 g, Cholesterol 108.1 mg, Fat 37.2 g, Fiber 10.5 g, Protein 24.8 g, SaturatedFat 21.8 g, Sodium 512 mg, Sugar 9 g
ASPARAGUS SOUP
an easy Asparagus Soup recipe. This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.
Categories Soup/Stew Vegetable Asparagus Spring Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
- Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.
LEMON ASPARAGUS RISOTTO
Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.
Provided by stefychefy
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
- Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
- Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
- Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g
ASPARAGUS WITH LEMON BROTH (LOW SODIUM)
This is a recipe from The No Salt Cookbook. Very tasty side dish that is flavorful in spite of the fact that it's low sodium. Feel free to substitute veggie broth to turn this into a fabulous vegetarian/vegan dish.
Provided by januarybride
Categories Vegetable
Time 25m
Yield 16 asparagus spears, 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash asparagus and break off the tough, woody ends.
- Heat oil over medium heat in saute pan large enough to hold all the ingredients.
- Add shallot and garlic and cook 5 minutes.
- Add chicken broth, lemon juice and sugar; stir to blend.
- Drop in the asparagus, turn up the heat and bring to a boil.
- Once at a boil, decrease heat to low and simmer uncovered until asparagus is just tender (about 8-10 minutes).
- Remove asparagus to a platter and pour the juice over it just before serving and top with black pepper.
- Note: Feel free to thicken up the sauce with a little cornstarch mixed with cold water if you like.
Nutrition Facts : Calories 44.2, Fat 1.6, SaturatedFat 0.3, Sodium 27.3, Carbohydrate 6.2, Fiber 1.2, Sugar 2.2, Protein 2.9
LEMON-SESAME ASPARAGUS
Toasted sesame seeds, lemon juice and parsley are added to melted butter and drizzled over crisp asparagus.
Provided by Shannon :)
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Place the asparagus in a large pot filled with water 1 inch deep. Bring to a boil, and cook until tender, but still bright green. This will take about 5 minutes, or longer if your asparagus spears are thick. Drain and place on a serving dish.
- Meanwhile, melt the margarine or butter in a skillet over medium heat. Stir in the sesame seeds, and cook, stirring frequently, until they are golden brown and toasted, about 2 minutes. Stir in the lemon juice and parsley; season to taste with salt and pepper.
- To serve, pour sauce over the cooked asparagus.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 4.4 g, Fat 12.3 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 119.2 mg, Sugar 1.6 g
CHICKEN-WRAPPED ASPARAGUS WITH LEMON-CAPER SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 20m
Yield Four servings
Number Of Ingredients 15
Steps:
- For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard. Repeat with the remaining chicken. Season the chicken and asparagus with salt and pepper.
- Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about 1/3 of the way up. Roll up the chicken, encasing the asparagus. Repeat with remaining chicken and asparagus.
- Combine the water and lemon juice in a large pot with a steamer insert. Bring to a boil over medium heat. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.
- Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes. Stir in the capers, parsley, salt and pepper. Place 1 chicken roll on each of 4 plates. Spoon the sauce over the top and serve immediately.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1074 milligrams, Sugar 5 grams, TransFat 0 grams
ASPARAGUS SOUP WITH LEMON CREME FRAICHE
A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.-Fern Vitense, Tipton, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.
Nutrition Facts : Calories 155 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 873mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
CHICKEN AND PASTA WITH ASPARAGUS AND LEMON
Be sure and use low-sodium broth in this recipe; regular broth will make the dish extremely salty. This recipe comes from the cookbook, The Best of Chicken Recipes.
Provided by Chef mariajane
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring 4 quarts water to a boil in a large pot for the pasta.
- Meanwhile, heat 1 tablespoons of the butter in a 12-inch nonstick skillet over high heat until beginning to brown. Add the chicken, break up any clumps, and cook without stirring until beginning to brown, about 1 minute. Stir the chicken and continue to cook until almost cooked through, about 2 minutes longer. Transfer the chicken to a medium bowl, cover with foil, and set aside.
- Add 1 tablespoons more of the butter, the leek, and 1/4 teaspoons salt to the skillet and cook over high heat until browned on the edges, 2-3 minutes. Stir in the garlic, thyme and flour and cook until fragrant, about 30 seconds. Add the chicken broth and wine, bring to a simmer, and cook over medium heat until the sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
- Meanwhile, stir 1 tablespoons salt and the asparagus into the boiling water and cook, stirring often, until the asparagus are crisp-tender, about 1 minute (do not overcook). Using a slotted spoon, transfer the asparagus to a paper towel-lined plate and set aside.
- Return the water to a boil, stir in the pasta, and cook, stirring often, until the pasta is al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot. Return the chicken to the skillet along with the remaining 2 tablespoons butter, the Parmesan, lemon zest and lemon juice. Continue to simmer until the chicken is cooked through, about 1 minute.
- Pour the chicken and sauce mixture over the pasta and add the asparagus and basil. Toss gently to combine, adding the reserved pasta cooking water as needed to loosen the sauce. Season with salt and pepper to taste and serve, passing additional Parmesan separately.
Nutrition Facts : Calories 684.5, Fat 28.4, SaturatedFat 13.2, Cholesterol 115.6, Sodium 351.9, Carbohydrate 60.6, Fiber 9.3, Sugar 3.7, Protein 39.5
ASPARAGUS SALAD WITH LEMON-SOY VINAIGRETTE
This tasty side dish is an easy way to get in a serving of veggies. From SparkPeople.com For vegetarians, sub veggie broth for chicken broth. Calories: 90 Fat: 4 g Carbohydrates: 11 g Protein: 5.5
Provided by BurtonFanatic
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Steam asparagus and scallions in a steam basket over boiling water for 5 minutes or until asparagus is crisp-tender. Remove from heat and rinse with cold water in a colander to stop the cooking. Drain and let cool.
- Make the vinaigrette: In a small saucepan, heat oil over medium-high heat. Add ginger and cook until it begins to brown. Add the reserved chopped scallion and cook for 15 seconds. Stir in the chicken broth, vinegar, soy sauce and sugar. Remove from heat and set aside.
- In a large bowl, toss steamed asparagus and scallions with the vinaigrette. Add ground pepper and lemon juice then serve.
Nutrition Facts : Calories 79.4, Fat 3.8, SaturatedFat 0.6, Sodium 71, Carbohydrate 10.2, Fiber 4.1, Sugar 3.5, Protein 4.3
CORNBREAD LOW SODIUM
I adapted this from Rachel Savage's recipe and substituted non-dairy creamer for the milk and cut the salt to 1/2 teaspoon.
Provided by Chef m2little400842
Categories Breads
Time 15m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Grease 8 inch square pan and set side.
- In a large bowl, combine dry ingredients.
- In a medium bowl, whisk sour cream, milk and eggs together.
- Quickly stir in butter.
- Pour liquid mixture over dry ingredients.
- Stir with rubber spatula just to blend.
- DO NOT OVER MIX.
- Scrape batter into pan.
- Bake 20 minutes or until toothpick comes out clean.
- Cool and cut into squares.
Nutrition Facts : Calories 123.4, Fat 5.5, SaturatedFat 2.7, Cholesterol 35, Sodium 171.8, Carbohydrate 16.4, Fiber 0.9, Sugar 4.1, Protein 2.6
More about "asparagus with lemon broth low sodium food"
ONE PAN LEMON GARLIC CHICKEN AND ASPARAGUS
From slenderkitchen.com
LOW-SODIUM RECIPES - MAYO CLINIC
From mayoclinic.org
GARLIC BUTTER SALMON RECIPE WITH LEMON ASPARAGUS
From eatwell101.com
GARLIC BUTTER COD WITH LEMON ASPARAGUS SKILLET
From eatwell101.com
10 BEST LOW CALORIE ASPARAGUS RECIPES | YUMMLY
From yummly.com
ASPARAGUS 5 WAYS (PLUS 2 TOPPINGS) - TUFTS & HEALTH NUTRITION
From nutritionletter.tufts.edu
RECIPE: ASPARAGUS SOUP WITH FRITTATA BITES | KITCHN
From thekitchn.com
LEMON ASPARAGUS SOUP - DISHING UP THE DIRT
From dishingupthedirt.com
ASPARAGUS WITH SCALLOPS, BROWNED BUTTER AND PROSCIUTTO RECIPE
From foodandwine.com
ROASTED ASPARAGUS WITH LEMON AND GOAT CHEESE | ALLRECIPES
ASPARAGUS SALAD - DIET.COM
From diet.com
ASPARAGUS WITH RED ONION, BASIL, AND ALMONDS - DSM
From diabetesselfmanagement.com
LEMON CHICKEN WITH ASPARAGUS AND PASTA RECIPE | EPICURIOUS
From epicurious.com
CREAMY LEMON ASPARAGUS PASTA • SALT & LAVENDER
From saltandlavender.com
HEALTHY ASPARAGUS RECIPES | EATINGWELL
From eatingwell.com
BEST ASPARAGUS SOUP - KRISTINE'S KITCHEN
From kristineskitchenblog.com
ASPARAGUS SOUP (HEALTHY VEGAN RECIPE) « CLEAN & DELICIOUS
From cleananddelicious.com
25+ LOW-SODIUM DINNER RECIPES FOR HEALTHY AGING
From eatingwell.com
ENVIRONMENTAL NUTRITION: A IS FOR ASPARAGUS – CHICAGO TRIBUNE
From chicagotribune.com
ASPARAGUS SOUP WITH LEMON & PARMESAN - PARADE: ENTERTAINMENT, …
From parade.com
ASPARAGUS & CHICKEN SOUP WITH ASIAGO CHEESE AND LEMON
From chicken.ca
10 BEST LOW CALORIE ASPARAGUS SOUP RECIPES | YUMMLY
From yummly.com
GARGANELLI WITH ASPARAGUS AND PECORINO CHEESE RECIPE
From myrecipes.com
TOASTED ALMOND BROTH AND ASPARAGUS TURN RAVIOLI INTO A LIGHT …
From thepeninsulaqatar.com
GOT ASPARAGUS? TOSS IT WITH RISOTTO - DETROIT FREE PRESS
From freep.com
ASPARAGUS SOUP RECIPE | DIETHOOD
From diethood.com
LEMON-GARLIC SHRIMP & VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
SALMON AND ASPARAGUS IN LEMONO PICCATA SAUCE (ONE POT!) + VIDEO
From carlsbadcravings.com
16 ASPARAGUS RECIPES FOR THE SPRING | FOOD AND COOKING
From stltoday.com
VEGETABLES > ASPARAGUS WITH LEMON SAUCE
From healthyeating.nhlbi.nih.gov
RAVIOLI AND ASPARAGUS IN TOASTED ALMOND BROTH - WASHINGTON POST
From washingtonpost.com
LOW-SODIUM RECIPES | ALLRECIPES
From allrecipes.com
INSTANT POT ASPARAGUS RISOTTO (MADE WITH BROWN RICE)
From msn.com
CREAMY ASPARAGUS SOUP WITH LEMON DUMPLINGS RECIPE
From foodandwine.com
FETA STUFFED CHICKEN WITH WILD RICE AND ASPARAGUS - BIGOVEN
From bigoven.com
COOKIN' CANUCK - CREAMY ASPARAGUS SOUP RECIPE WITH LEMON
From cookincanuck.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love