No Croutons Required - Asparagus

The challenge for May was to come up with a soup or salad featuring asparagus to celebrate Spring. We received some lovely entries. Please do cast your vote in the comment section or via email. Please note that Jacqueline's entry is not eligible for voting.

Our first entry this month is from Akheela of Torview. This lovely Asparagus Potato Soup is made up of asparagus, sauteed onions, garlic, cubed potatoes, cream, salt and pepper and a pinch of cumin. A wonderful texture we are told and easy to make and it goes well with bread. How could I resist? (Toronto, Ontario, Canada)

Next up is Janet of Tastespace with this tempting and creative Asparagus, Strawberry and Basil Salad with Mosto Cotto. Such a lovely presentation, this salad is made up of shelled edamame, steamed asparagus, fresh basil, strawberries, balsamic vinegar, and added to a bed of baby spring mix. I bet feta cheese would go well with this salad. Colorful and just plain good for you. (Toronto, Ontario, Canada)

Mango cheeks of Allotment 2 Kitchen submits this mouthwatering Asparagus and Radish Pasta Salad. Such a touching post, we have asparagus, radish - cut into heart shapes, seasoned with salt and pepper, drizzled with olive oil and white wine vinegar. Just yum. (West of Scotland)

Next up is Astra of Food and Laughter with this dish that contains both mushrooms and asparagus. Such goodness is combined here. Her Warm Asparagus Salad with Portabella Mushrooms is made up of olive oil, a bit of butter, asparagus, portabella mushrooms, red onion, garlic, balsamic vinegar, marjoram, cannellini beans, pinto beans and Parmesan cheese. Earthy and so good for you. (Dayton, Ohio, USA)

From Yogi Kitchen, we have this nourishing Creamy Vegan Asparagus Soup that was inspired by No Croutons this month. Celery, a bay leaf, fresh parsley, asparagus, potato, yeast flakes, miso, tahini, soya milk and freshly squeezed lemon juice are combined in this stunning and fulfilling soup. (Tarifa, Spain)

From Valerie of City Life Eats we have a lunch box meal that did not last long. This Asparagus Quinoa Salad combines the goodness of asparagus with quinoa, garlic, parsley, almonds, cannelini beans and spinach. I am sure this would not last long in my kitchen either. So tempting and I could easily have this for breakfast too. (Washington, DC, USA)

Caffettiera of La caffettiera rosa enters this starter which I think would be a meal in itself. This inspired Asparagus Cappuccino with Cinnamon Air made up of milk, stock, agar agar powder, cinnamon, asparagus, potato, almonds and cream is indeed fit for a king, especially served with some savory biscuits. (Germany)

Torwen submits this beautiful combination of Pasta and Asparagus and Wild Rocket. Bronze plate extruded spaghetti is combined with the goodness of white asparagus, wild rocket, garlic, limes, herb salt and toasted pine nuts. Such a fresh dish that would be hard to resist. (Germany)

My sweet friend Jacqueline contributes this most delicious Herby Spring Pasta. Baby potatoes, penne pasta, asparagus, fine beans are dressed with fresh herbs, garlic, olive oil and sprinkled with some feta, which is one of my favorite cheeses. Perfect and I always wish I lived next door. (Scotland, UK)

Jacqueline will be hosting the next edition of No Croutons Required. Check back at the beginning of the month for the theme for June.