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Cook al dente fresh asparagus spears in water with tarragon, basil, olive oil. Blanch asparagus. Chill. To serve, remove asparagus spears from marinade, cover with finely shredded Parmesan or Swiss cheese.
In medium saucepan over medium-high heat, melt butter. Add onion and potato. Cook, stirring frequently, for 2 to 3 minutes. Add broth; reduce heat and simmer until vegetables are tender about 10 to 12 minutes. Cool slightly. Pour into bowl of food processor fitted with steel knife, or into blender container. Process until smooth. Return to pany. Stir in pumpkin, salt, pepper, and half and half. Simmer over medium-low heat until heated through, stirring frequently. Do not boil. Ladle into serving bowls. Dust with nutmeg.