Type what you have

Ingredients

• ✓ asparagus tip
• olive oil
• garlic
• chicken broth
• cauliflower
• cayenne pepper
• salt
• black pepper
• asparagus
• nasturtium petal

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
2. 2 Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
3. 3 Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.

By John Mitzewich

Ingredients

• ✓ asparagus tip
• butter
• creamed corn
• all-purpose flour
• sugar
• salt
• black pepper
• evaporated milk
• egg
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Coat a baking dish with butter; spread creamed corn on top. Sift flour, sugar, salt, and pepper evenly over corn. Pour evaporated milk and eggs on top. Fold asparagus into egg mixture.
3. 3 Bake in the preheated oven until beginning to set, about 30 minutes.
4. 4 Sprinkle Cheddar cheese over asparagus mixture; bake until Cheddar cheese is melted, casserole is fully set, and edges are lightly browned, about 5 minutes more.

By nancyw