Soup’s not on

  I should be making chicken soup for supper tonight — Hubby Bryan has come down with a nasty cold and could probably benefit from a bowl of chicken penicillin.

Unfortunately for him, however, I don’t have the fixings lined up for such an endeavor. Instead, I have a bunch of fresh asparagus, a tube of biscuit dough, half a can of chicken broth and some leftover baked ham lurking in the fridge, which somehow will turn into a tasty meal of creamed asparagus and ham over biscuits. (Maybe HB will get a dose of soup tomorrow.)

When I make such a dish, often utilizing leftovers that need to be used up, I never do it quite the same way, so there is no recipe to share. But I’ve come across several other dishes utilizing asparagus, probably my favorite springtime vegetable. Here’s one for roasted asparagus — my favorite way to prepare my favorite spring vegetables — from the Campbell’s Kitchen.

Roasted Asparagus with Lemon & Goat Cheese

Heat oven to 425 degrees. Spray a 17- by 11-inch roasting pan or shallow baking sheet with cooking spray.

Trim the ends from 2 pounds asparagus. Place in pan with 1 tablespoons olive oil and stir to coat. Season with freshly ground black pepper. Pour in ½ cup Swanson vegetable broth. (Since I have that ½ can of chicken broth, I would be tempted to use that.)

Roast asparagus for 20 minutes or until tender, stirring once during cooking. Top with 3 ounces soft goat cheese, crumbled, 1 tablespoon lemon juice and 1 teaspoon grated lemon peel.

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