- Creamy Asparagus Soup*
- Pasta with Sugar Snap Peas, Asparagus & Parmesan
Creamy Asparagus Soup
2 lbs asparagus
1 large yellow onion, chopped
3 Tbsp unsalted butter
5 cups chicken broth
Leaves of 2 sprigs of fresh thyme
1/3 cup heavy cream
1 Tbsp dry vermouth
A squeeze of fresh lemon juice
Salt and pepper
1. Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus
into 1/2-inch pieces.
2. Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper
to taste, then cook, stirring, 5 minutes. Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
3. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
4. Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it
through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to pan. Stir in cream. Stir in vermouth and a squeeze of
lemon juice. Season with salt and pepper to taste. Garnish with asparagus tips. Serves 4-6.
Pasta with Sugar Snap Peas, Asparagus & Parmesan
1 lb. asparagus, trimmed, cut into 1 ½ inch pieces
½ lb. bow-tie pasta
½ lb. sugar snap peas, trimmed
3 tbsp. olive oil
½ cup freshly grated parmesan
Add asparagus to a large pot of boiling water. Cook until just tender crisp. Transfer to a bowl of cold water using a slotted spoon. Cool
asparagus slightly and drain. Add pats to the same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2
minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add ½ cup cheese.
Season with salt and pepper. Serve immediately. Place remaining cheese on top. Serves 4.
2 lbs asparagus
1 large yellow onion, chopped
3 Tbsp unsalted butter
5 cups chicken broth
Leaves of 2 sprigs of fresh thyme
1/3 cup heavy cream
1 Tbsp dry vermouth
A squeeze of fresh lemon juice
Salt and pepper
1. Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus
into 1/2-inch pieces.
2. Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper
to taste, then cook, stirring, 5 minutes. Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
3. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
4. Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it
through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to pan. Stir in cream. Stir in vermouth and a squeeze of
lemon juice. Season with salt and pepper to taste. Garnish with asparagus tips. Serves 4-6.
Pasta with Sugar Snap Peas, Asparagus & Parmesan
1 lb. asparagus, trimmed, cut into 1 ½ inch pieces
½ lb. bow-tie pasta
½ lb. sugar snap peas, trimmed
3 tbsp. olive oil
½ cup freshly grated parmesan
Add asparagus to a large pot of boiling water. Cook until just tender crisp. Transfer to a bowl of cold water using a slotted spoon. Cool
asparagus slightly and drain. Add pats to the same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2
minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add ½ cup cheese.
Season with salt and pepper. Serve immediately. Place remaining cheese on top. Serves 4.
Asparagus Recipes
| ©2014 Eating with the Seasons, All rights reserved. |
 | |  | |  | |  | |  |
