White House Recipes

April 2019

April 2019: Asparagus is a beautiful spring treat. Made of 93% water, asparagus is low in calories & is very low in sodium. It is a good source of  vitamin B6, calcium, magnesium, zinc, and a very good source of dietary fiber, among many others. It is commonly used as an appetizer & side dish. We love sharing a few ways to cook this delicious vegetable. Enjoy! 

Lemon-Parsley Asparagus

2 bunches of asparagus (approx. 2 lbs.)

½ cup chopped parsley

1 Tbsp. Lemon zest

1 Tbsp. Lemon juice

1 garlic clove, minced

2 Tbsp. olive oil

Salt & pepper

Boil asparagus for 4-5 minutes; drain. Mix parsley, lemon zest, lemon juice, garlic clove, salt and pepper in a bowl. Drizzle the asparagus with olive oil and top with parsley mixture.


Oven Roasted Asparagus

1 bunch thin asparagus spears, trimmed 3 tbsp. olive oil

1 1/2 tbsp. grated Parmesan cheese (optional)

1 clove garlic, minced (optional)

1 tsp sea salt

1/2 tsp ground black pepper

1 tbsp. lemon juice (optional)

Preheat an oven to 425 degrees F (220 degrees C). Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.


Bacon Wrapped Asparagus

1 pound sliced smoked bacon

1 pound fresh asparagus spears, trimmed

Preheat grill for medium heat and lightly oil the grate. Divide asparagus into sets of 3 spears; push 1 toothpick through the asparagus bases and 1 toothpick near the tops to secure the sets. Secure a slice of bacon to the asparagus using the toothpick at the base of the asparagus and wrap bacon around asparagus, securing the other end of the bacon to the top toothpick; repeat with remaining bacon and asparagus. Place wrapped asparagus sets in the bottom of a disposable aluminum foil pan. Cook on the preheated grill, turning asparagus sets occasionally, until bacon is cooked through and crisp, about 20 minutes.


Roasted Asparagus & Potato Soup

6 cloves garlic

1 ¼ lbs. Asparagus, cut into 1-inch pieces. (about 3 cups)

2 cups peeled and diced Yukon Gold potatoes

1 medium sweet onion, cut into 6 wedges

1 T. extra-virgin olive oil

½ tsp. salt, plus more to taste

½ tsp. ground black pepper, plus more to taste

2 oz. prosciutto, chopped

3 cups chicken broth, divided

6 oz. nonfat plain Greek-style yogurt

1 tsp. lemon juice

1 T. minced fresh tarragon

Heat oven to 425 degrees.  Place garlic on foil and sprinkle with 1 tsp. water.  Fold the foil into a packet.  Set aside. In large bowl, combine asparagus, potatoes, onion, oil, salt and pepper. Toss to coat. Spread vegetables over 2 large baking sheets.  Place packet of garlic in one corner of one of the sheets.  Roast, stirring occasionally, until the asparagus pieces are soft and the potatoes are tender, 35 to 45 minutes. In a small skillet, crisp the prosciutto, about 5 minutes per side.  When the vegetables are roasted, empty the garlic into baking sheets with other vegetables and cool for 5 minutes.  Transfer half of vegetables into a blender.  Add 1 ½ cups of broth, then blend until smooth.  Transfer to large pot.  Repeat using the remaining vegetables and remaining 1 ½ cups of broth.  Warm the soup over medium heat.  Whisk yogurt, lemon juice and tarragon into the soup.  Season with salt and pepper to taste.  Crumble the prosciutto and use to top each serving.  Yield: 4 


- Debbie Pifer