Gearing up for a Pesach that’s vegetable-filled

When I was a kid, my dad had the most amazing vegetable garden. Everything he grew was perfect and he grew every vegetable from a to z.

We had a huge blueberry bush growing beside the garage and all kinds of vegetables in the garden. Two large apple trees grew in the side yard beyond the driveway and a huge rhubarb patch grew beyond the apple trees by the fence that encircles our house. Those rhubarb bushes, planted in the 1960’s were transplanted into my yard in 1988 and they are still flourishing in 2025!

Raspberries and strawberries grew at the far corner of our backyard and the backyard, and next to the fence separating our yard from our neighbor’s was my father’s asparagus patch. His pride and joy! That patch was sacred. We had to be careful that we did not open the gate too far, step too close to that 4x4 path of land or, heaven forbid, throw a ball anywhere close to the baby asparagus.

My father tended that asparagus patch with love, care and lots of sand to keep the New England clay soil draining. He watched the asparagus grow for three long years, never harvesting a single pencil-thin stalk and always explaining that asparagus has to grow for three years to establish itself before harvesting. The fourth year came and we waited and waited. But a cold rainy summer yielded about five skinny stalks.

The next spring found us with a bumper crop of thick, sweet asparagus just in time for Pesach. Thus began the tradition of having asparagus, a big platter of simply roasted asparagus at every Seder, since that first crop in 1959 or 1960.

He admonished the new owners to take very good care of it and to this day, seeing that first crop of asparagus makes me smile and it will be front and center at my Seder table. It will also be part of my mostly vegetarian chol ha mo’ed week meals as we struggle to lose those ounces gained at the beginning of the holiday.

Have a wonderful Pesach week.

Asparagus Soup (Dairy)

You can lighten this soup by using milk instead of cream. This will make a thinner soup with much less fat and fewer calories, but just as delicious.

1 lb. asparagus stalks

4 Tbsp. butter

8 shallots, minced

1 cup chopped leeks, white and very light green parts only

1 to 2 tbsp. flour

4 cups vegetable stock or water

1 Tbsp. freshly squeezed lemon juice

1 cup milk (2% or whole, skim doesn’t quite work)

1/2 cup light cream (use whole milk here for lighter soup)

salt and white pepper to taste

OPTIONAL: 1/2 cup grated parmesan cheese

Croutons for garnish

Thinly sliced scallions for garnish

Cut the top 1-1/2 inches off of the asparagus and set aside for garnish. Melt half the butter in a large saucepan (2-3 quarts) and sauté the shallots and leeks until they are translucent and just beginning to brown.

Cut the asparagus stalks into inch-long pieces and add to the shallots. Sauté until the asparagus begins to soften, 1-2 minutes. Add the flour and stir constantly for another minute. Add the stock and stir well until the flour is absorbed into the liquid. Add the lemon juice, salt and pepper. Bring to a simmer, and cover for 15 to 20 minutes, stirring often.

Cool for about 15 minutes and then process the soup with an immersion blender or in batches in a blender on the highest, puree, setting. At this point, you can pour the soup through a sieve for a very smooth consistency or just pour it directly into a clean saucepan. Heat through until very hot. Do not boil.

While the soup is reheating, add the butter to a sauté pan and add the asparagus tops. Sauté until tender, 3-5 minutes, depending on thickness of asparagus stalks.

Once the soup is heated, whisk the cream into the soup, heat another minute, and ladle into bowls. Garnish with the asparagus tops, croutons. and grated cheese, if you like. Serves 4 to 6.

Simple Asparagus Parmesan en Croute (Dairy)

16 stalks asparagus (or more people add 4 stalks per person)

1 package phyllo dough, 1 roll thawed, the other saved for another time

1/2 to 1 cup shredded Parmesan cheese

1 tsp. garlic powder (more or less to taste)

1 tsp. paprika

1/3 cup melted butter

Sesame seeds

Take a large, rimmed baking sheet and line with foil. Add a sheet of parchment and set aside. Thaw one package of Phyllo per instructions on the package. Trim the ends of the asparagus wash and dry thoroughly.

Mix the Parmesan with the garlic powder in a small bowl and set aside. Preheat the oven to 375 degrees.

Take one sheet of phyllo dough and lightly brush it with butter. Fold the sheet in half and butter the top. Fold in half again lengthwise and brush with butter. You will have a longer than wide strip of dough.

Sprinkle the phyllo with about 1 to 2 tablespoons of the Parmesan mixture and place 4 stalks of asparagus across one end of the phyllo, so the stalks stick out of both sides. Roll up the dough jelly roll style and place, seam side down on the prepared baking sheet. Brush the tops of the phyllo with a bit of butter and sprinkle with more Parmesan and the sesame seeds.

Continue with the rest of the asparagus and phyllo. Bake for 15-20 minutes until deep golden brown. Transfer to a serving dish. This makes a lovely side dish with fish. Serves 4.

NOTES: You can spread the Phyllo with a thin layer of cream cheese for a richer dish. • To make this as an appetizer, use 1 to 2 stalks of asparagus in each bundle.

Asparagus With Cherry Tomatoes and Pasta
(Pareve OR Dairy)

I love this with sundried tomatoes and broccoli and mushrooms – the more veggies, the better!

2 Tbps. good quality olive oil

1 to 2 garlic cloves, grated or finely minced

2 shallots, finely minced

1 pint cherry tomatoes, halved (you can use more)

1-1/2 cups asparagus tips (top 2 inches or so)

12 ounces any pasta (angel hair works well, as does penne)

Salt, to taste

Dreshly ground black pepper, to taste

2 Tbsp. fresh parsley chopped

1/3 to 3/4 cup grated parmesan cheese, to taste

OPTIONAL: Freshly torn basil leaves, finely minced parsley, oregano and red pepper flakes

Heat the oil over medium heat and add the minced garlic and shallots. Cook until translucent. Add the cut tomatoes and heat until the tomatoes soften, 4 to 6 minutes. Add the asparagus tips and cook until bright green and crisp tender, 2 to 3 minutes. Add the parsley, salt and pepper.

Meanwhile cook the pasta according to directions. Drain thoroughly and place in a large pasta bowl. Add the vegetables and any liquid in the pan and toss. Add the grated cheese and a bit of pasta water to help the cheese blend and toss several times, adding more water as needed. Serve with salad and crusty sourdough bread.

VARIATIONS: Add 3/4 cups sliced black olives to the tomatoes before you add the asparagus. OR add 1-2 tablespoons capers after you add the asparagus. Reduce or eliminate salt if you use olives or capers. Add any veggies you like!

Asparagus With Orange and Sesame (Pareve)

1 lb. asparagus, ends trimmed

1 Tbsp. olive oil

3 shallots, minced

1 clove garlic, minced or pressed through a garlic press

2 scallions, white part and about 2 inches of green, minced

1 tsp. grated fresh ginger

1/2 cup orange juice

2 Tbsp. lemon juice

2 tsp. soy or tamari sauce

2 tsp. toasted sesame seeds

Steam the asparagus until it is bright green and crisp tender, 3 to 6 minutes depending on thickness of stalks. When done, place under cold water to stop cooking process.

Heat the oil in a frying pan and add the shallots and scallions. Stir and heat a minute, then add the garlic and ginger. Stir often and cook until soft, 4 to 6 minutes. Add orange juice, lemon juice and soy or tamari sauce. Cook until liquid is reduced by one third, 5 to 7 minutes. Remove from heat. Place the cooled asparagus in a shallow baking dish and pour the sauce over. Toss to mix thoroughly. Add the sesame seeds, toss and chill for 30 minutes, or overnight. Garnish with orange slices or drained, canned mandarin orange segments.

Most Simple Stir-Fried Asparagus, Carrots And Snap Peas (Pareve)

This could not be simpler. You can use any veggies you like, and create a perfect spring side dish.

1 bunch medium asparagus

1/2 lb. sugar- snap peas

5 to 6 carrots

Extra Virgin Olive Oil

2 cloves garlic cut into slices

1 inch-long piece of fresh ginger, sliced

Salt and pepper to taste

OPTIONAL red pepper flakes, Toasted sesame seeds

Trip the ends of the asparagus and cut inch long pieces on the diagonal. Set aside.

Trim the peapods and set aside. If large, cut in half diagonally. Peel the carrots, and slice diagonally, 1/4 -inch thick

Heat a wok or a large skillet over high heat. Add about 2 tbsp. olive oil and the sliced garlic and ginger. Stir until fragrant and the garlic just begins to turn golden. Remove the garlic and ginger immediately and discard.

Add the carrots and stir-fry until bright orange and softened, 2 to 4 minutes. Push off to the sides and add the pea pods. Stir continuously until bright green. Push off to the sides of the pan and add the asparagus. Stir until bright green, 2 to 3 minutes. Mix all together and heat for an additional 1 to 2 minutes.

Season with salt and pepper and serve immediately. Serves 4.

NOTE: You can add any kind of sauce you want, such as teriyaki, tamari, sweet and sour, etc. I like it plain, but add what you like.

Simple Roasted Asparagus with Different Sauces (Pareve)

2 bunches medium asparagus, trimmed and washed

Olive Oil

Salt and pepper

Wash and trim the asparagus and place on a rimmed baking dish in a single layer. Spray or drizzle with a bit of olive oil and roast in a 400-degree oven for 5 to 7 minutes, checking often and shaking the pan to turn the stalks. Stalks should have a few charred spots but should be bright green.

Remove from the oven and season with salt and pepper. Pass the different sauces with the asparagus. Serves 6 to 8.

• • •

Sauces for Asparagus and other Veggies

Horseradish Sauce (Pareve)

1/2 cup KFP soy sauce

1 Tbsp. wasabi horseradish or 2 Tbsp. white horseradish

2 Tbsp. mayonnaise

Tiny pinch sugar

Mix all the ingredients together and refrigerate for about 20-30 minutes before drizzling over vegetables.

Ginger Scallion Sauce for Asparagus and Other Veggies (Pareve)

1/2 cup KFP soy sauce

1 Tbsp. freshly grated ginger

1 Tbsp. finely chopped green onion

Pinch to 1 tsp. sugar or honey

Mix together and refrigerate 20-30 minutes before drizzling over hot or cold asparagus or other veggies.

Garlic Aioli (Parve)

1 cup mayonnaise

1/4 cup freshly squeezed lemon juice

1/2 tsp. KFP Dijon style mustard (leave out if you can’t find it)

1 tsp. fresh lemon zest

4 Tbsp. finely minced garlic

1/4 tsp. freshly cracked black pepper

Tiny pinch cayenne pepper

1 Tbsp. parsley flakes or fresh minced parsley

Place all ingredients in a blender or food processor and blend until smooth. Makes one cup.

Simple Lemon Sauce for Asparagus (Dairy or Pareve)

I bunch asparagus

Juice from 1 lemon

1 lemon thinly sliced

2 to 3 tbsp. butter or pareve margarine

OPTIONAL: 1/3 cup grated Parmesan

Roast the asparagus to desired doneness. Melt half the butter and set aside to cool for about 2 minutes. Add the lemon juice and whisk. Add the cold butter to the melted butter and whisk until melted and the sauce thickens a bit. Place the asparagus on a plate and drizzle the lemon sauce over it. Add the lemon slices for garnish.