April can't come fast enough—I'm eagerly awaiting the arrival of fresh asparagus! Each morning, I find myself patrolling the garden, eyes peeled for those tender green spears. But blink, and you might miss them! One day they're just peeking through the soil; the next, they've shot up, reaching for the sun, their tips unfurling into feathery fronds. It's a fleeting transformation that reminds me to savor the moment—and harvest promptly—before they transition from delicate short spears to woody stocks!

In the spirit of celebrating this ephemeral spring treasure, (because it really is-it took 10 years to keep getting a daily supply of spears!) I’m sharing few of my favorite recipes!

Vegan Creamy Asparagus Bisque with Cashew Milk

This velvety asparagus bisque is a delightful vegan alternative to traditional cream-based soups. Cashew milk imparts a rich, creamy texture without dairy, making it perfect for those seeking a plant-based option. 

Ingredients:
    •    1 tablespoon olive oil
    •    1 medium onion, diced
    •    2 garlic cloves, minced
    •    1 pound fresh asparagus, trimmed and cut into 2-inch pieces
    •    4 cups vegetable broth
    •    1 cup unsweetened cashew milk (I make my own, simply soaking cashews with water and mixing it all in the Vitamix)
    •    Salt and freshly ground black pepper, to taste
    •    2 tablespoons of fresh lemon juice for extra flavor

Instructions:
    1.    In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    2.    Add the minced garlic and cook for an additional minute until fragrant.

    3.    Introduce the asparagus pieces to the pot, cooking for 3-5 minutes until they begin to soften.

    4.    Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat to a simmer, cover, and let it cook for 10-15 minutes, or until the asparagus is tender

    5.    Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth. (I use Vitamix)

    6.    Return the pureed soup to the pot. Stir in the cashew milk, heating gently over low heat. 

    7.    Season with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice to enhance the flavors.

    8.    Serve warm, optionally garnished with fresh herbs or a drizzle of olive oil. 
Enjoy this comforting bisque with a slice of crusty bread or a light salad for a complete meal. 

Vegan Asparagus Frittata with Potatoes and Cashew Sauce

Ingredients: (I hardly measure anything, these are just guidelines, feel free to improvise :))
    •    1 tablespoon olive oil
    •    1 medium onion, diced
    •    2 cloves garlic, minced
    •    1 cup diced potatoes, I personally use both, sweet and regular potatoes
    •    1 cup asparagus, trimmed and cut into 1-inch pieces
    •    1/3 cup sun-dried tomatoes, chopped
    •    Salt and pepper, to taste

For the Cashew Sauce:
    •    1 cup raw cashews, soaked in water for at least 2 hours and drained
    •    3/4 cup water
    •    2 tablespoons nutritional yeast
    •    1 tablespoon lemon juice
    •    1/2 teaspoon turmeric (for color)
    •    1/2 teaspoon garlic powder
    •    1/2 teaspoon onion powder
    •    Salt and pepper, to taste 

Instructions:
    1.    Prepare the Cashew Sauce:
    ◦    In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, turmeric, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy. Set aside. 

    2.    Cook the Vegetables:
    ◦    Preheat your oven to 375°F (190°C).
    ◦    In a large oven-safe skillet, heat the olive oil over medium heat.
    ◦    Add the diced onions and sauté until translucent, about 5 minutes.
    ◦    Add the minced garlic and cook for an additional minute.
    ◦    Stir in the diced potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften.
    ◦    Add the asparagus pieces and sun-dried tomatoes, cooking for another 5 minutes.
    ◦    Season with salt and pepper to taste.

    3.    Assemble and Bake:
    ◦    Pour the prepared cashew sauce over the cooked vegetables in the skillet, spreading it evenly to cover all the ingredients.
    ◦    Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the top is golden and the frittata is firm to the touch.

    4.    Serve:
    ◦    Allow the frittata to cool for a few minutes before slicing.
    ◦    Serve warm, garnished with fresh herbs if desired.

Tips:
    ◦    Feel free to add other vegetables like spinach or bell peppers based on your preference or whatever you have available that day!