Asparagus (Photo credit: Livin' Spoonful)

It won't be long until spring is here, and one of my favorite vegetable to eat is asparagus. Asparagus offers a host of health benefits. It provides both anti-inflammatory phytonutrients as well as vital anti-oxidant nutrients like vitamin C, beta-carotene, vitamin E and more. Try one of these simple asparagus recipes and make it simple to get your nutrients in a easy and tasty way!

Simple Asparagus Saute

1/2 teaspoon salt, divided

1 pound fresh asparagus, woody ends removed

1 teaspoon olive oil

-- Coarsely ground black pepper

1 tablespoon finely grated lemon rind

1. Bring a large pot of water to a rolling boil. Add 1/4 teaspoon salt. Add asparagus; cook about 3 minutes. Plunge asparagus immediately into a large bowl of ice water. Drain.
2. Heat oil in a nonstick skillet. Add asparagus, remaining salt and black pepper; sauté 5 minutes. Sprinkle with lemon rind.

 Just as good cold as hot, this dish is great for a picnic or for lunch at work.

Cold Green Asparagus Soup

3 tablespoons butter

3/4 cup very finely chopped onion

1 pound green asparagus stalks, thinly sliced

1 1/2 cups cold water

1/2 cup heavy or whipping cream

-- salt

1. In a pot, melt butter over medium heat. Add onion and cook, stirring, until softened but not browned, about 5 minutes. Add asparagus and cook, stirring, until liquid is released, about 5 minutes.
2. Add water, increase heat to medium-high and bring to a gentle boil. Reduce heat and simmer until asparagus is tender, about 10 minutes.
3. In batches as necessary, transfer to blender (or use immersion blender in the pot) and purée until smooth, adding cream. Transfer to a bowl and season with salt to taste. Cover and refrigerate until chilled, about 6 hours.
4. Adjust seasoning. Ladle into chilled bowls.
Tip: Use only the tender green parts of the asparagus stems. Save the tips for another recipe.
Variation: You can garnish the soup with asparagus tips cooked in boiling salted water.