Creamy Asparagus Soup and Lemon Arugula Pasta

Light, lemony, garlicky (of course), and meat-free! Very necessary after ordering gyoza last night and hamburgers the night before. So much for resolutions.

Arugula is not in season, but who cares - its peppery flavor and light texture is hard not to crave. Plus I was still able to find organic, so it's all good. It was tossed with lemon, garlic and parmesan into spaghetti pasta, and we enjoyed a creamy, lemony asparagus soup on the side (I wasn't able to snap a good pic of the soup). The pasta is loosely based on a Food Network recipe by Giada de Laurentiis.


Creamy Asparagus Soup:
2 T salted butter/ghee
2 large cloves garlic
1 small yellow onion, chopped
1 bunch asparagus, trimmed & chopped
4 c chicken broth
1 c unsweetened almond milk (or coconut cream)
Juice of 1/2 lemon
1/2 t grated lemon zest
S&P

Saute onion, garlic and asparagus in butter til slightly softened (do not brown). Add broth and bring to a boil. Turn down to low, simmer for about 10-15 minutes. Then add milk, and blend all with an immersion blender til nice and smooth. Add lemon juice, zest, and S&P right before serving - stir well to incorporate.

Lemon Arugula Pasta:
Whole wheat or low-carb spaghetti pasta
2 T olive oil (or salted butter, or an equal mix of both)
Juice of 2 lemons
zest of 1 lemon
Parmesan cheese (to taste, I don't measure)
Lots of S&P
2 c washed arugula

Cook spaghetti to desired firmness, and drain. Add next 5 ingredients and toss til well distributed. Serve over bed of arugula, or lightly toss arugula into spaghetti before plating up.

This was insane with an oaky, buttery Chardonnay.