Asparagus quinoa soup with ham

Since I didn’t measure anything, this is more of a guide than a recipe, but here it is!

In a medium pot, saute one pound of asparagus bits in a tablespoon or so of butter. Season with salt, pepper, and a bit of ginger — I used ground this time, but you could saute a chunk of raw ginger in the butter and remove it before adding the asparagus. Remove the asparagus to a lidded bowl to keep relatively warm.

Meanwhile, bring two cups of chicken stock to a boil and add about half a cup or three quarters of a cup of quinoa. Season this with a bit of salt, pepper, and ginger as well.

When the quinoa’s tender, toss the asparagus back in, and some shredded or diced leftover ham. Or, leave the ham out — we had it without for dinner last night and it was good, but added ham for lunch today was even better.

A bit of shredded Parmesan on top is nice as well.


2 thoughts on “Asparagus quinoa soup with ham

  1. Tonight was a different asparagus dish. We’d made scalloped potatoes with asparagus for church lunch yesterday. I put the remains in the blender, added more milk, transferred it to a pan and started it reheating, then cooked some more asparagus and some bacon and stirred that in. Yum.

    Tomorrow should be a grilling night, weather permitting, and there will be Italian sausage, potato wedges, and… grilled asparagus.

    Mark bought three bunches this week, thinking we’d need them all for the church dish.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s