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Spring Asparagus Dip

Posted Apr 23 2012 11:00am

I haven't written a blog post in a week, well, because honestly I haven't cooked in a week. I've written about the work-life balance challenge before, but clearly I haven't been doing so well because here I am in the workaholics corner again. This past week, I have truly done little else besides get up, work out, go to work, work 12 to 14 hours a day, fall into bed, and start the cycle over again. In many respects this problem is a blessing, because I've never before had a job I'm truly passionate about like this one. Now, I have a job in which I feel completely invested, a job I happily wake up and fall asleep puzzling over. Still, this is probably the first week in my life when I haven't cooked a single thing, and this feels foreign and uncomfortable to me. I feel satisfyingly productive and accomplished, but not fully creatively nourished. Most significantly, since Zach is working night shifts again, by choosing to work especially long hours I have forgone the evenings Zach and I would normally spend together before he departed for work. Both my dear husband and my sanity feel relegated to the background. So, I need to regroup this week. I need to make plans both for the job I enjoy and the people I love. I need to return to the kitchen. I need to share with my dear blog friends the remarkable asparagus spring dip I promised... While I try to remember what it's like to feel peaceful and centered again.

Spring Asparagus Dip

( Adapted from Bon Appetit April 2012 )
  • 1 lb 3/4-inch pieces asparagus
  • 2 tablespoons SmartBalance Light
  • 1 cup chopped leeks (white and pale-green parts only)
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups almond milk
  • 1 cup grated low fat cheddar
  • 1 cup corn kernels
  • 2 tsp dried  chives
  • 2 tablespoons chopped fresh mint
  • 2 tsp dried parsley
  • 4 ounces crumbled feta cheese 

  • Preheat oven to 450°. Steam asparagus until crisp-tender. 

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