Cream of asparagus SoUp

Tasty and light for a cool night. I don’t keep whole milk or cream on hand, so 2% milk for me it is. This can easily accommodate a pareve or vegetarian menu by swapping out the chicken broth for pareve chicken broth.


  • 2 tbsp. butter
  • 1 clove garlic, minced
  • 2 lb.  asparagus, ends trimmed, cut into 1″ pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon dried chopped onions ( 1/4 cup fresh yellow onions)
  • 2 c.  chicken broth
  • 1/2 c.  2% milk ( original recipe calls for heavy cream)
  • Freshly chopped green onions



  1. In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. If using freshly chopped onions, add in with the asparagus, otherwise dried product is mixed in with broth.
  2. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
  3. Using an immersion or regular blender, puree soup.
  4. Stir in cream, then warm over low heat. Season with salt and pepper to taste.
  5. Garnish with green onions

Pesto Salmon

One of my pandemic purchases was an Aerogarden, so I could grow a few of my own herbs that I use frequently from time to time. If only it included cilantro..a girl can dream. The Aerogarden grows enormous amounts of basil, so I have been experimenting with homemade pesto. Harvest – Indoor Garden w/ LED Grow Light – AeroGarden

Last night, I didn’t have a full two-cup growth of basil, but it was enough to make for a salmon recipe. I halved the recipe below for pesto.

I served Salmon over a bed of Near East Garlic & Olive Oil Couscous Garlic & Olive Oil |


  • 4-5 Salmon Fillets
  • 1 tablespoon olive oil
  • 3/4 to 1 cup pesto (see homemade recipe below)
  • 1 tomato, thinly sliced
  • Kosher Salt
  • Cracked Pepper


  • 2 cups packed fresh basil leaves
  • 3 cloves garlic
  • 1/2 cup grated Parmesan cheese ( I used Kraft)
  • ½ cup olive oil
  • ¼ cup pine nuts
  • 1/4 teaspoon kosher salt


  1. To prepare pesto. If using pre-prepared, skip step. Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Set aside
  2. Lightly coat a baking pan with cooking spray.
  3. Place each salmon fillet in the baking pan and drizzle with olive oil.
  4. Gently spread pesto sauce over each fillet.
  5. Place tomatoes slices on each fillet
  6. Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.
  7. Crack fresh pepper and kosher salt over cooked tomatoes to taste

Salmon Patties

We keep modified kosher in our home and lifestyle, so we don’t eat shellfish. I have modified this Maryland Crab Cake recipe to accommodate canned salmon, but am sharing the link to the original recipe which I am sure is delicious. Classic Maryland Crab Cakes Recipe – Recipe – FineCooking

Highly recommend those of you in Dallas purchase one of the tarter or aioli sauces from TJ’s Fish Market as a dipping sauce for these. TJ’s Seafood Market – Fresh Seafood Market and Restaurant in Dallas, TX

I always serve these with a side of rice and a green veggie.


  • Two (2) 14.75 ounce canned Salmon
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon dried chopped onions
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. salt
  • 3/4 cup plain breadcrumbs (panko for gluten free)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons olive oil


  • Drain the salmon if necessary, and pick through it for bones ( if you get the brand that is all natural. Some cans come deboned). Put the salmon in a medium mixing bowl and set aside.
  • In a small bowl, whisk the egg, mayonnaise, mustard, spices, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the salmon and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
  • Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose
  • Shape the salmon mixture into 8-12 cakes about 1 to 1.5 inches thick. In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the cakes to the pan (6 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.
  • Serve with garlic aioli or tarter sauce