Roasted Asparagus Soup With Spring Herb Gremolata Recipes

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ROASTED ASPARAGUS SOUP



Roasted Asparagus Soup image

Quick to prepare, this soup will warm your soul. The roasted green onions give this soup smoky depth. From Better Homes and Gardens magazine.

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 bunches green onions
1 1/2 lbs asparagus, cut into 2 to 3 inch pieces
1 medium onion, cut into thin wedges
2 tablespoons olive oil
2 (14 ounce) cans chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup light cream or 1/2 cup milk
1 tablespoon snipped fresh dill
fresh dill sprig (optional)

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!

ASPARAGUS WITH GREMOLATA



Asparagus with Gremolata image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 7

2 1/2 pounds thin asparagus, trimmed
Salt
Extra-virgin olive oil, for drizzling
6 cloves garlic, crushed
2 lemons, zested
8 to 10 anchovies, 1 (2-ounce) tin, drained (use 1/2 cup pitted green olives if you do not care for anchovies)
1/2 cup flat-leaf parsley, a couple of generous handfuls

Steps:

  • Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with extra-virgin olive oil.
  • While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form gremolata.
  • Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil. Serve hot or room temperature.

PAN-ROASTED ASPARAGUS SOUP



Pan-Roasted Asparagus Soup image

This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.

Provided by Mark Bittman

Categories     soups and stews, appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds thin asparagus (if only thick spears are available, peel them first)
2 tablespoons butter or extra virgin olive oil
10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
4 cups chicken or other stock
Salt and pepper

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.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS



Roasted Asparagus with Lemony Breadcrumbs image

Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender-but not mushy-texture. To ensure crunchy crumbs, sprinkle them on just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 7

2 pounds asparagus, trimmed
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 cup panko (Japanese breadcrumbs)
1/2 lemon, juiced and zested
Garnish: 1/2 lemon, cut into wedges

Steps:

  • Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
  • Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
  • Top asparagus with breadcrumbs, and garnish with lemon.

ASPARAGUS WITH GREMOLATA



Asparagus with Gremolata image

Gremolata provides a flavorful addition to this side dish made with asparagus - ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 7

1/4 cup chopped fresh Italian (flat-leaf) parsley
2 cloves garlic
2 teaspoons grated lemon peel
1 lb fresh asparagus
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In food processor, place parsley and garlic. Cover; process until finely chopped. Transfer mixture to small bowl; stir in lemon peel. Set aside.
  • Snap off tough ends of asparagus. In 12-inch skillet, heat 1 inch water (salted, if desired) to boiling. Add asparagus. Return to boiling; reduce heat to medium. Cover; cook 5 to 6 minutes or until crisp-tender. Drain.
  • Arrange asparagus on serving plate. Drizzle with butter; sprinkle with salt and pepper. Sprinkle with gremolata.

Nutrition Facts : Calories 74, Carbohydrate 4 1/2 g, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg

ASPARAGUS WITH GREMOLATA, LEMON AND OLIVE OIL



Asparagus With Gremolata, Lemon and Olive Oil image

This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy - and it only takes a few minutes to put together.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, side dish

Time 5m

Yield Serves six

Number Of Ingredients 8

2 garlic cloves, finely minced
1/4 cup finely chopped flat-leaf parsley
2 teaspoons finely chopped lemon zest
2 pounds asparagus, trimmed
Salt
freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil

Steps:

  • Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
  • Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 3 grams

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