Love is everywhere.

Last week, I fell in love with this picture.

I fell in love and got inspired to write this post.

Meet the postmodern lady. She’s 2012. She’s mommy of the year. She’s employee of the month. She’s fashionista. She’s fast and furious.

See that toddler by her side? He’s her miracle. Her alarm clock. Her pacemaker. Her sanity.

Now, lay your eyes back on the postmodern lady. She’s multitasking. As she’s watering her son’s mud pie, she’s also watering the seeds of her own happiness. As she’s enjoying this tranquil moment on the beach, she’s also looking away, comtemplating what’s ahead, dreaming up tomorrow.

Tonight, after her daily workout, she’ll have a bowl of that delicious and healthy yellowish soup. Yeah, she works out and digs good eats. Why? Because she has to. Why? Because she needs to be fit if she plans to live happily ever after!

There are zillions of postmodern ladies out there. A few of them will feast upon mark bittman’s roasted asparagus and white bean soup with parmesan tonight. Check out their twist in today’s FMP post. To take a look at the original recipe, go to Adrienneats and read Adrienne’s post.

creamy asparagus, quinoa and white bean soup with parmesan (print)

recipe adapted from the food matters cookbook

olive oil

2 whole leeks, trimmed, rinsed, and thinly sliced

1 teaspoon dried rosemary

salt

pepper

1 19 oz can white bean, drained and rinsed

6 cups water

1/2 cup white quinoa

1 bunch asparagus, chopped into 1 inch pieces

1 bunch asparagus

parmigiano reggiano

Heat up the oil in a large soup pot over medium-high heat. When it’s hot, add the leeks and cook, stirring occasionally, until softened a bit and beginning to color, about 4 minutes. Add the rosemary and cook for another minute. Season.

Add the beans and water. Season, again. Bring to a boil, then lower the heat so that the mixture bubbles steadily. Cook for about 15 minutes.

Add the quinoa and cook for about 15 minutes.

Add the chopped asparagus and cook for about 15 minutes. Adjust seasoning and purée.

Meanwhile, put the whole asparagus in a shallow roasting pan, drizzle with oil and sprinkle with salt. Roast in the oven at 450, turning the spears once, 10 to 15 minutes. Remove from the oven to cool a bit.

Chop up the roasted asparagus and add to the puréed soup to warm through.

Serve with shaved parmigiano reggiano.

potage aux asperges, au quinoa et aux haricots blancs (imprimer)

recette adaptée de the food matters cookbook

huile d’olive

2 poireaux entiers, parés, rincés et tranchés finement

1 c. à thé de romarin séché

sel

poivre

1 boîte de 19 oz de haricots blancs, égouttés et rincés

6 tasses d’eau

1/2 tasse de quinoa blanc

1 paquet d’asperges, coupées en tronçons de 2,5 cm

1 paquet d’asperges

parmigiano reggiano

Chauffer l’huile dans une marmite à feu moyen élevé. Quand l’huile est chaude, ajouter les poireaux et cuire, en remuant de temps à autre, environ 4 minutes. Ajouter le romarin et cuire une autre minute. Saler et poivrer.

Ajouter les haricots et l’eau. Saler et poivrer une autre fois. Porter à ébullition, puis mijoter à feu doux environ 15 minutes.

Ajouter le quinoa et mijoter environ 15 minutes.

Ajouter les tronçons d’asperges et mijoter 15 minutes. Saler et poivrer. Réduire en purée à l’aide d’un mélangeur à main.

Pendant la cuisson de la soupe, mettre les asperges entières sur une plaque à cuisson. Arroser d’un filet d’huile d’olive et saupoudrer de sel. Rôtir au four à 450 de 10 à 15 minutes, en retournant les tiges une fois durant la cuisson. Sortir du four et laisser refroidir un peu.

Hacher grossièrement les asperges rôties et ajouter au potage. Réchauffer.

Servir avec des copeaux de parmigiano reggiano.