For today, I couldn’t decide if I wanted to share a recipe or do a fun post with random photos from the week and links to delicious creations around the web.

How about the recipe and a few links along the way?

This recipe could not wait until Monday. You know, because after you stuff your mom with yogurt coffee cake, baked bread pudding [gf + vegan], banana bread waffles [gf], or roasted strawberry + brown butter pancakes, she is still going to want lunch. She might not want in until 3pm but she’ll want it.

And this is just the light, flavorful, and spring-like recipe she be looking for.

Dog not included.

When I thought of making an asparagus soup I instantly thought of a few things.

creamy + smooth in texture, but not overly thick
add avocado + goat cheese in the soup
include goat milk

And then I thought of one more.

roast the asparagus

Roasting the asparagus is key! You can literally taste the roasted flavor in the soup! The goat’s milk is not overwhelming and adds nice depth + contrast.

Top each bowl with goat cheese, toasted pepitas, and a drizzle of goat’s milk and your mom will be left speechless.

Print this!

Creamy Asparagus Soup with Goat Milk

serves 4-6

1.5 lbs asparagus, ends trimmed
1.5 cups russet potato, cubed
3/4 cup celery, chopped
1 medium yellow onion, chopped [just over 1c]
1/2 avocado
5 cups low or no-sodium vegetable broth
3/4 cups full-fat goat milk
1 Tablespoon garlic, minced
3 Tablespoons goat cheese
1.5 Tablespoons ghee/oil + 1/2T oil
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon parsley
1/4-3/4 teaspoon salt
1/4-1/2 teaspoon black pepper

topping ideas: goat cheese, salt, pepper, toasted pepitas [pumpkin seeds], tofu croutons, bread croutons

Pre-heat your oven to 400* and place the [washed with ends trimmed] asparagus on a baking sheet. Coat with 1/2T oil and a sprinkle of salt + pepper.
One pre-heated, place the pan in the oven and roast for 20-25min, turning 1-2 times. Remove from the oven.
While the asparagus is roasting, place a large pot over med-low heat and add the 1.5T ghee or oil.
Once hot, place the onion + celery in the pot for about 10-12min, until it softens and starts to brown. Stir every minute or so.
Add in the garlic, thyme, basil, parsley, salt, and pepper and stir for 30 seconds – 1 minute, until fragrant and the garlic starts to brown. *If using a full-sodium vegetable broth, don’t add more salt until the end. If using a low-sodium broth, start by adding in 1/4t.
Add in the chopped potato and vegetable broth, turn the heat to medium/med-high and bring to a boil.
Stir, then reduce heat to simmer for about 10-12min until the potato is tender [test with a fork]. Stir every few minutes.
Add in the roasted asparagus and continue to simmer for 5 minutes.
Add in the avocado and goat cheese. Turn the heat off and move the pot to a cool burner.
Blend until smooth with an immersion blender. This can take a few minutes to make sure all of the potato is fully blended. *If using a blender, blend the soup in 2-4 batches, depending on the size. Be very careful starting at the lowest speed then working it up slowly.
Return the soup to the pot and simmer over low/med-low heat for 10-15min, stirring every minute or so.
Stir in the goat milk, taste, and add more salt + pepper if desired.
Serve hot + top however you like. Let cool before storing in the fridge for up to 3-4 days in a sealed container.

How many taste testing spoons did I use?

About this many…

[follow me on Instagram]

What? Your mom still wants dessert?

How about a Flourless Chocolate Amaretti Cake, from Spoon Fork Bacon?

Or maybe a Honey Balsamic Strawberry Galette, from Honey & Jam?

Maybe a gooey chocolate cake or two with vanilla bean ice cream, from me?

Or maybe something light + fresh, like Roasted Strawberry + Coconut Milk Popsicles, from The Year in Food?

I’ll be wishing my mom a Happy Mother’s Day from afar this year, but she might find a few goodies on her doorstep anyway.

I’ll also be wishing Baby A a HAPPY FIRST BIRTHDAY!! She is the cutest!

…

One more exciting thing! I just started writing a food column over at the site SHFT.

“SHFT is a multi-media platform founded by film producer Peter Glatzer and actor-filmmaker Adrian Grenier. Our mission is to convey a more sustainable approach to the way we live through video, design, art and culture.”

I am thrilled to have this opportunity and my second piece just went live this morning. My first series is on “seasonal eats,” where I will highlight one seasonal food per week and include a simple recipe.

Last week – Asparagus

This week – Rhubarb – with a honey lemon rhubarb compote recipe - It was my first time eating or cooking with rhubarb and I’m in love. Expect to see a few rhubarb recipes popping up soon!

Happy Friday.

Ashley

Falafel Veggie Burgers

yields 6 medium patties

1 1/2 cups chickpeas

1/2 cup cooked quinoa

1/2 cup yellow onion, coarsely chopped

1/3 cup carrot, chopped

1/4 cup GF oat flour

1 1/2 tablespoon chopped garlic

1 tablespoon + 1 teaspoon dried parsley

1 1/4 teaspoon cumin

1/4 + 1/8 teaspoon coriander

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 teaspoon black pepper

oil for the pan

toppings: whole milk yogurt, thinly sliced cucumber, sprouts, a few pinches of fresh dill, avocado, bun [I use Udi’s GF]

In a food processor, process the chopped garlic + onion for about 5-10 seconds. Scrape the bowl and pulse a few more times.

Add in the carrot and process for another 5-10 seconds.

Add in the chickpeas, parsley, cumin, coriander, red pepper flakes, salt, and pepper and process again until well combined. You want some of the texture left in the beans. Do not puree.Refer to the first photo in the post for the correct consistency.

In a bowl, combine the chickpea mixture with the flour + quinoa and mix until combined.

Heat a large pan/griddle over medium heat and coat the bottom of the pan with a thin layer of oil.

Form the mixture into 6 medium sized burgers. It should hold together easily and still be quite moist.

Once the pan is hot, place a few veggie burgers in at a time. Avoid overcrowding the pan so your burgers are easier to flip.

Cook for about 4-6min, or until golden brown, then flip and cook another 4-6min.

Top however you choose.

notes: Quinoa, chickpea, or millet flour should work instead of oat flour. For oat flour, you can grind certified gluten free oats, oat groats, or steel cut oats until flour-like. To cook quinoa: Rinse 1/2c quinoa thoroughly. Add to a pan heated over medium heat and stir for 2-3min, then add in 1c of water. Bring to a boil, stir 1-2 times, then cover with a lid and simmer for 15-20min, until water is absorbed [do not stir]. Take off the heat, but keep covered and let sit for 10min. Fluff with a fork. There should be no excess water in the pot but the quinoa should still be very moist.

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15. Besides making veggie burgers I also make messes.