PURéE OF ASPARAGUS SOUP
By now, those of you who follow my work have seen a number of simple pureed soups that begin with onions, potatoes and leeks. Here's another one. The beautiful pale green soup is all the more fragrant because I use the asparagus trimmings for the broth.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, appetizer
Time 1h30m
Yield Serves six
Number Of Ingredients 19
Steps:
- Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.
- Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the leek, onion and 1/2 teaspoon salt. Cook gently for five minutes, stirring often, until the onion and leek have softened. Add the garlic, stir together for a minute, then add the potatoes, broth, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the chopped asparagus (not the 12 spears), and simmer 10 minutes. Remove from the heat, and remove the bouquet garni.
- Puree the soup with a hand blender or, working in 1-1/2 cup batches, ladle the soup into a blender. Place a towel over the blender, and pull it down tightly to prevent splashing. Blend each batch, then (whether you pureed the soup in the pot or in a blender) put through a medium strainer, pushing it through with the bottom of your ladle or with a spatula. Return to the pot. Heat through, and add the lemon juice and salt and pepper to taste.
- Meanwhile, steam the 12 asparagus spears for four minutes, until just tender. Refresh with cold water, then slice about 3/4 inch thick.
- Ladle the soup into bowls, garnish each serving with a handful of sliced asparagus, sprinkle with tarragon and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1539 milligrams, Sugar 2 grams
SAUTéED SCALLOPS WITH ASPARAGUS PURéE
This elegant, simple recipe is perfect for special occasions and weeknight dinners alike. Briny-sweet scallops are quickly seared, then served on a velvety emerald swath of asparagus purée for springtime flare. Keep the asparagus tips intact for texture, and follow Michael Ruhlman's tricks to bring out the vegetable's bright green hue.
Provided by Michael Ruhlman
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Asparagus: Bring a medium pot of water to a boil. Salt the water generously (make it as salty as seawater). Trim the woody ends from asparagus and discard; then submerge asparagus in the boiling water. Cover with lid just until the water comes back to a boil, then uncover and cook until al dente (tender but with just a little crunch), 3-4 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice water.
- Asparagus are done when they bend without snapping. Use a spider strainer to transfer them to the ice bath; submerge and stir to immediately stop the cooking. Reserve cooking water (to thin purée). Cut asparagus tips and reserve for garnish. Cut stalks into 2-inch pieces and set aside.
- Place asparagus stalks in the blender and cover with lid; pulse a few times. Remove the smaller cap in the lid and turn blender to medium speed. Ladle in a slow stream of cooking water (about ½ cup) to help the asparagus purée. Use caution, as the water and purée are hot! Replace the cap, then purée on high speed. When the purée is smooth, strain through a fine-mesh strainer into a bowl to remove any fibrous strands. Salt the purée to taste and set aside.
- Scallops: Place scallops on paper towels in an even layer and pat dry; this is an important step to get a nice sear. Pull off and discard any tough side-muscles (their fibers run against the grain of the rest of the scallop). Heat a skillet over medium-high heat, then add oil. (Add more as needed to coat the bottom of the skillet.) When the oil begins to ripple, add scallops in an even layer without crowding. Let cook undisturbed, 60-90 seconds. Scallops are ready to flip when they are evenly caramelized and no longer stick to the skillet. Before flipping, sprinkle with sea salt. Meanwhile, in a small saucepan over medium-low heat, warm the asparagus purée.
- When scallops are golden brown on the first side, they should release easily from the skillet. Using a small offset spatula, flip each scallop to sear the second side; continue sautéing, 30-45 more seconds, depending on size. Remove scallops to a paper towel-lined plate and let rest while finishing the sauce.
- Add half of the asparagus tips to the warmed purée. Add butter, then swirl the saucepan continuously until all the butter has melted and emulsified into the purée to make a rich sauce.
- Immediately before serving, add the lemon juice to the asparagus sauce and stir to combine; taste and adjust seasoning. Divide the sauce among plates or large bowls, then place the scallops on the sauce. Garnish with remaining asparagus tips and serve immediately.
PURéED ASPARAGUS
Provided by Mark Bittman
Time 30m
Number Of Ingredients 5
Steps:
- 1 1/2 pounds trimmed and chopped asparagus and add 1 large peeled and cubed potato in 2 tablespoons butter to soften, about 5 minutes
- Add 5 cups stock or water; boil, cover, lower the heat and simmer until asparagus is tender, about 15 minutes
- Cool slightly, purée, strain and refrigerate
- Garnish: Lemon juice and olive oil.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 291 milligrams, Sugar 6 grams, TransFat 0 grams
ASPARAGUS PUREE
Use this simple puree to make Asparagus Risotto from chef Marco Canora's "Salt to Taste" cookbook. Photo credit: John Kernick
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes enough for 6 to 8 servings
Number Of Ingredients 4
Steps:
- Bring a small saucepan filled with water to a boil over high heat. Prepare an ice-water bath; set a medium bowl in ice-water bath and set aside.
- Heat olive oil in a large shallow saucepan over medium-low heat. Add onion and reduce heat to low; cook, until onion is soft and translucent, about 10 minutes. Increase heat to medium-high and add asparagus; stir to coat.
- Add enough boiling water just to cover asparagus; let cook for 2 minutes. Drain asparagus mixture in a fine mesh strainer and transfer to bowl set in ice-water bath; let cool slightly.
- Transfer asparagus mixture to the jar of a blender along with spinach leaves. Add enough water just to blend; blend until smooth.
PUREED ASPARAGUS SOUP
Anyone who's read the other recipes I've posted knows I'm a big fan of "Quick & Easy". This recipe is no different. Its from Diana Shaw's book, The Essential Vegetarian Cookbook.
Provided by Moody
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan combine the asparagus, shallot, potatoes, vegetable broth, mint and lemon zest.
- Bring them to a boil over medium-high heat.
- Cover, reduce the heat to medium-low, and simmer until the potatoes are tender enough to puree, about 20 minutes.
- Puree the soup with an immersion blender, or in a food processor.
- If using a food processor, transfer the soup back to the saucepan.
- Heat the soup to warm it through.
- Season with salt and pepper and garnish each serving with a sprinkle of chives and scallion greens.
CREAM OF FRESH ASPARAGUS SOUP II
There's nothing like fresh asparagus when it's in season - take advantage!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
- In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
- Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.
Nutrition Facts : Calories 195.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 13.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 8.2 g, Sodium 1100.8 mg, Sugar 6.3 g
SAUTEED RED SNAPPER FILLETS WITH LEMON ASPARAGUS PURéE
Categories Blender Potato Vegetable Sauté Low Fat Low Cal Dinner Lunch Lemon Snapper Asparagus Spring Healthy Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cut tips off 12 asparagus spears and reserve. Cut all spears into 1/2-inch pieces and cook in a saucepan of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a blender and purée with 1 cup cooking liquid, reserving remaining cooking liquid in pan. Keep purée warm in a small saucepan.
- Have ready a bowl of ice and cold water. Return reserved cooking liquid to a boil and blanch reserved asparagus tips until just tender, about 3 minutes. Drain tips and immediately transfer to ice water to stop cooking. Drain tips and reserve for garnish.
- Scrub potato and cut lengthwise into four 1/2-inch-thick slices. In saucepan cook potato slices in salted boiling water to cover until tender, about 5 minutes, and transfer with a slotted spoon to a bowl. Keep potatoes warm, covered.
- Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.
- Whisk lemon juice and salt and pepper to taste into asparagus purée. Spoon some sauce onto 4 plates and top each portion with a potato slice and a fish fillet. Garnish fish with asparagus tips and serve remaining sauce on side.
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31 ASPARAGUS RECIPES THAT’LL PUT A SPRING IN YOUR STEP
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Estimated Reading Time 6 mins
- Spring Panzanella. This herbaceous, crunchy asparagus recipe is a riff on the iconic bread and tomato salad, featuring all of our favorite spring vegetables, ample feta, and a tangy buttermilk dressing.
- Blistered Asparagus Frittata. This low-waste, no-flip asparagus frittata recipe uses a whole bundle of those bright green spring stalks, woody tough ends and all.
- Ricotta Dumplings with Asparagus and Green Garlic. Once you get the hang of it, forming these dumplings is easy, but it may take a little practice. Want a little guidance?
- Asparagus With Parmesan Fonduta. Tuck snappy blanched asparagus under a rich hollandaise-ish sauce—a.k.a. a velvety blanket of Parmesan cheese. View Recipe.
- Shrimp and Asparagus Stir-Fry. You don’t need a wok to make a great stir fry. Get the step-by-step instructions for this easy weekend dinner here. View Recipe.
- Charred Asparagus and Dates With Goat Cheese. This crunchy 10-minute asparagus salad is a textural masterpiece. Dates and asparagus get charred on high heat and join a flavor-bursting party of fresh lemon juice, lemon zest, mint, and tons of goat cheese.
- All A’s Spring Salad With Mahi-Mahi. A spring dinner that takes 15 minutes to prepare. Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes to cook the fish on a baking sheet in the oven.
- Chicken Primavera. Think of the pearl onions, asparagus, and peas in this recipe only as a template—primavera means spring in Italian, so feel free to bring any and all of the season’s green vegetables into the mix.
- Cod With Asparagus Spoon Salad. Asparagus lovers, unite. When thinly sliced into coins and mixed with herbs and briny olives, everyone’s favorite spring veg will become your favorite condiment too.
- Asparagus Pulao With Minty Lemon Raita. In this Pakistani classic with a springtime twist, rice is cooked in an aromatic broth to fluffy perfection. View Recipe.
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