Roasted Asparagus Soup Recipes

Steps:

• Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
• Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
• Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.

Steps:

• Preheat oven to 450*F.
• Trim root ends from green onions.
• Cut white parts into 1-inch lengths.
• Cut green tops into 1-inch lengths and reserve.
• Place the white parts, asparagus, and onion wedges in an even layer in a shallow large roasting pan.
• Drizzle vegetables with olive oil.
• Roast, uncovered, for 15 to 20 minutes or until vegetables are charred and tender.
• Place half of the roasted vegetables in a food processor or blender.
• Add half a can of broth.
• Cover; process or blend until smooth.
• Transfer to a large saucepan.
• Repeat with remaining asparagus, onion wedges, and half a can broth.
• Stir in remaining can of broth, salt, and pepper.
• Heat through.
• Stir in half-and-half and snipped fresh dill.
• To serve, ladle soup into bowls.
• Top with reserved green sections of onoion and dill sprigs.
• Makes 6 servings.
• Enjoy!

Steps:

• Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Steps:

• Preheat oven to 450oF. Trim root ends and tops from green onions. Cut into 1-inch lengths. Place the green onion, garlic, and onion wedges in an even layer in a shallow roasting pan. Drizzle with olive oil and sprinkle with sea salt. Place the asparagus in another pan, drizzle vegetables with olive oil and sprinkle with Cajun seasoning (more or less to your taste). Roast both pans, uncovered, for 15 to 20 minutes or until vegetables are charred and tender. Reserve some of the charred asparagus tips to cut up and throw into the soup at the end. Place half of the rest of the roasted vegetables in a food processor or blender. Add half a can of broth. Cover; process or blend until smooth. Transfer to a large saucepan. Repeat with remaining vegetables, and half a can broth. Stir in remaining can of broth. Heat through. Mash up the potatoes and add to the saucepan if desired. Stir in the parmesan cheese until melted in. Stir in cream. Taste and add more Cajun seasoning and/or salt if needed. Toss in chopped up reserved asparagus tips. Can make ahead and serve the next day if you like. In fact I think it helps the flavors blend. To serve, ladle soup into bowls and optionally top with croutons.

Steps:

• Remove hard ends of asparagus. Preferably this is done by grabbing each end of your asparagus and bending it until it breaks. It should naturally break where it's tough.
• Boil asparagus ends (normally they'd be tossed) and potatoes in vegetable stock and water as necessary to cover everything until potatoes are nearly done, about 20 minutes.
• Meanwhile, remove tips of half of your asparagus. Toss all asparagus (and tips) in olive oil and all seasonings, and broil on high for 20 minutes, tossing regularly to prevent burning. Remove when some browning all over. If you think you've overdone it, just taste one before throwing. The asparagus carmelizes fast and may look burned when it's still fine. Firmness will vary with thickness of asparagus.
• Remove potatoes and asparagus ends from liquid. Toss asparagus ends. Add roasted asparagus, but reserve tips. Peel potatoes and chunk before adding back to pot. Chunk up potatoes to make blending easier.
• Continue to boil at high for 5 minutes or until potatoes are fully cooked.
• Blend in batches or with wand blender.
• Return to heat, add half of asparagus tips and let cook for another 10 minutes. Taste and adjust seasoning. Add water if too thick.
• Remove from heat, and add cheese. If using a microplane to grate your hard cheese, use about 1 cup of loosely packed cheese.
• Serve with a few asparagus tips added to top of each serving.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Steps:

• Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
• Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
• Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.