Best Asparagus Puree Recipes

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SAUTéED SCALLOPS WITH ASPARAGUS PURéE



Sautéed Scallops with Asparagus Purée image

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

Fine sea salt
1 pound asparagus
Ice
1 1/2 pounds scallops, preferably dry and fresh
2 tablespoons canola oil, plus more as needed, or any neutral oil, such as vegetable or grapeseed
4 tablespoons unsalted butter, softened, ½ stick
1 tablespoon freshly squeezed lemon juice

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.

GARLIC AND ROSEMARY PORK TENDERLOIN WITH AN ORANGE JUICE REDUCTION, SWEET POTATO PUREE AND STEAMED ASPARAGUS WITH JULIENNE ROASTED RED PEPPER



Garlic and Rosemary Pork Tenderloin with an Orange Juice Reduction, Sweet Potato Puree and Steamed Asparagus with Julienne Roasted Red Pepper image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 3 servings

Number Of Ingredients 27

3 pork tenderloins, cleaned
3 tablespoons chopped rosemary leaves
3 tablespoons chopped tarragon leaves
Salt and pepper
Chicken stock, for sauteing
2 garlic cloves, chopped
1 tablespoon vegetable oil
Sweet Potato Puree, recipe follows
Steamed asparagus, recipe follows
Orange juice reduction, recipe follows
Julienne roasted red pepper, recipe follows
1/2 can pumpkin pie filling
1/2 can sweet potatoes
1 tablespoon honey
1 1/2 tablespoons tarragon leaves, chopped
Salt and pepper
Several stalks asparagus
2 tablespoons butter
2 tablespoons shallots, chopped
1 tablespoon garlic, chopped
1 tablespoon salt
1/2 tablespoon pepper
1 (12-ounce) can frozen orange juice concentrate
1 1/2 tablespoons chopped tarragon leaves
1 teaspoon sugar
1 red bell pepper
Salt and pepper

Steps:

  • Season the pork tenderloin on both sides with rosemary, tarragon, salt and pepper. In a large pan, add chicken stock, garlic, oil, salt and pepper. Allow the stock to simmer over medium heat. Cut the seasoned, raw pork into medallions and then place them into the simmering stock. Cook the meat until the medallions are medium rare. Remove from the pan.
  • In the final presentation, place the potato puree in the middle of the plate with the asparagus above it. Lay the pork against the puree and the orange juice sauce below the pork. Garnish with the red pepper strips.
  • Place the pumpkin pie filling and sweet potatoes into a food processor. Add honey, tarragon, and salt and pepper to the food processor and blend into the potato mixture.
  • In a large pot, bring just enough water to cover the asparagus to a boil. Add the asparagus to boiling water and blanch the stalks until they are al dente. Heat a medium saute pan and melt 2 tablespoons of butter in the pan. Add the blanched asparagus to the pan and saute with shallots and garlic. Cook until the asparagus spears are tender.
  • Pour the entire can of frozen orange juice into a medium saucepan and heat the juice over medium heat. Reduce the liquid by 1/2. Add freshly chopped tarragon to the orange juice reduction and stir well.
  • Over an open flame, roast the entire red pepper until the skin blackens. Once the entire pepper is blackened, wrap it in plastic wrap. Allow it to stand in the wrap for approximately 10 minutes. Remove the pepper from the wrap and wipe away the black skin. Julienne the pepper and use, as garnish, on the plate.

PAN ROASTED OSTRICH WITH CRISPY SWEETBREADS, SALSIFY PUREE, POTATO PUREE, OVEN-DRIED TOMATOES, PENCIL ASPARAGUS, ENOKI MUSHROOMS, AND GLACE DES MEDOC



Pan Roasted Ostrich with Crispy Sweetbreads, Salsify Puree, Potato Puree, Oven-Dried Tomatoes, Pencil Asparagus, Enoki Mushrooms, and Glace Des Medoc image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 24

1 pound sweetbreads
1 gallon court bouillon
1 cup all-purpose flour
2 tablespoons butter
1 lemon, juiced
1 lemon, juiced
8 fresh salsify roots
1 cup heavy cream, heated
1/2 pound butter, melted and warm
2 Yukon gold potatoes, peeled
1/4 cup heavy cream, heated
1/4 pound butter, melted and warm
4 Roma tomatoes
2 to 3 extra-virgin olive oil
1/4 pound butter, divided
3 shallots, sliced
3 cup Medoc wine
1 quart veal stock
2 tablespoons vegetable oil
2 tablespoons butter
4 (8-ounce) ostrich steaks
Cooked spinach, for serving
Blanched asparagus, for serving
Sauteed enoki mushrooms, for serving

Steps:

  • Bring court bouillon to a simmer in a saucepan. Add sweetbreads and poach for approximately 9 minutes. Remove sweetbreads and discard liquid. Press sweetbreads between 2 sheet trays until completely cool. Peel membranes and separate into bite-size
  • pieces.
  • Just before serving, dust sweetbreads with flour, shaking off excess. Melt butter in a skillet over high heat, add sweetbreads, and sear until crispy. Add lemon juice to deglaze the pan. Keep warm.
  • In a saucepan, bring several inches of water and the lemon juice to a simmer. Peel salsify and add to acidulated water; simmer until very tender. Strain and then transfer salsify to the bowl of a food processor. Add cream and melted butter and puree until smooth. The consistency should be more like a sauce than a puree. Keep warm.
  • In a saucepan, simmer potatoes in water until tender. Strain and then put potatoes through a potato ricer. In a medium bowl, whip potatoes potatoes with hot cream and butter. Keep warm.
  • Preheat the oven to 275 degrees F.
  • Slice tomatoes into 1/4-inch thick slices. In a medium bowl, toss tomatoes with olive oil. Arrange tomato slices on a sheet pan lined with parchment paper. Bake for 1 1/2 hours. Set aside.
  • Melt 3 tablespoons butter in a medium saucepan. Add shallots and saute until beginning to brown. Add wine and stir to deglaze the pan. Cook until wine is reduced to a syrup. Add veal stock and reduce until sauce consistency. Add butter, 1 piece at a time, and swirl to combine. Keep warm.
  • Melt oil and butter in a large skillet over medium-high heat. Season ostrich with salt and pepper. When pan is hot, add ostrich and sear on both sides until cooked to a medium doneness; it will not take long, as ostrich cooks very quickly and is not good when over-cooked. Reserve and keep warm. It may be necessary to sear the ostrich in 2 batches, so as not to over-crowd the pan.
  • To serve, layer potatoes with spinach and tomatoes in a 2-inch ring mold. Place a pretty oval of potato on top with another dried tomato. Spoon a thin line of salsify puree onto the plate. Slice the ostrich on a sharp bias and place it next to the potato stack. Garnish with sweetbreads, asparagus, and enoki mushrooms. Drizzle Medoc reduction around the plate.

PAN ROASTED FILET MIGNON WITH ASPARAGUS SEA BASS WITH ROASTED CAULIFLOWER PUREE



Pan Roasted Filet Mignon with Asparagus Sea Bass with Roasted Cauliflower Puree image

Provided by Brian Boitano

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 27

1 cup balsamic vinegar
1 tablespoon brown sugar
2 tablespoons butter
Salt and fresh ground black pepper
1 1/2 pounds asparagus
1 1/4 pounds filet mignon, cut into 6 equal portions
3 tablespoons canola oil
Salt
Freshly ground black pepper
4 tablespoons butter
3 cloves garlic, smashed
5 sprigs fresh thyme
Olive oil
1 head cauliflower, florets and stems cut into large pieces
1 Fuji apple, peeled, cored and sliced
3 tablespoons olive oil
Salt and fresh ground black pepper
1 1/2 cups vegetable stock or broth
Canola oil
1 1/2 pounds sea bass fillet, cut into 6 equal portions
2 tablespoons butter
1 large leek
2 tablespoons olive oil
1 1/2 cups white wine
1 cup vegetable stock or broth
4 tablespoons butter
Salt and fresh ground black pepper

Steps:

  • In a small pot, over medium-low heat, add the vinegar and brown sugar, and whisk to combine. Cook and reduce until thick, about the consistency of maple syrup. Whisk in 2 tablespoons butter and season with salt and pepper, to taste. Serve drizzled over filet mignon and asparagus.
  • For Filet and Asparagus:
  • Slice the bottom 1 1/2 inches off the asparagus. Bring a large pot of water to a boil over medium heat. Add the asparagus and blanch for 1 minute. Remove from the water and shock in an ice bath. Transfer the asparagus from the ice bath to a sheet pan lined with a paper towel.
  • Take the filets out of the refrigerator 20 minutes before they are to be cooked so they can come to temperature.
  • Preheat oven to 300 degrees F.
  • Heat canola oil in a large heavy bottomed skilled over high heat. Season each filet liberally with salt and pepper. Sear the filets in the skillet until brown and crispy, about 2 minutes per side. Turn the heat to low and add the 4 tablespoons of butter, the garlic and fresh thyme. Using a spoon, baste the filets with the melted butter. Put the pan in the oven for 4 to 5 minutes for medium-rare or until the internal temperature reaches 130 to 135 degrees F on an instant-read thermometer. Let rest for 5 minutes before serving.
  • Heat a small amount of olive oil in a large skillet over medium heat. Add the asparagus, season with salt and pepper, to taste, and saute until heated through, about 2 minutes. Asparagus should be slightly tender but still have a little snap when you bite into them.
  • Preheat the oven to 400 degrees F.
  • To a large baking dish add the cauliflower, apple, and 3 tablespoons olive oil. Season with salt and pepper, to taste, and toss to coat. Roast in oven until brown on top, about 25 minutes, then add the vegetable stock and roast until tender, another 20 minutes.
  • Add the roasted cauliflower, apple and stock to a food processor and puree until smooth. Transfer to a metal bowl and put over a pot of simmering water to keep warm.
  • Turn oven down to 325 degrees F.
  • Heat some canola oil in a large heavy bottomed skilled over high heat. Season each fillet liberally with salt and pepper. Sear the fillets, skin side down, until brown and crispy, turn over and crisp the other side, about 2 to 3 minutes per side. Turn off the heat, add butter and, using a spoon, baste the fillets with the melted butter. Transfer to the oven to finish cooking, about 4 minutes.
  • Beurre Blanc Sauce:
  • Slice the green leaves off the leek and discard. Slice the stem into 1/4-inch thick rings. Put them into a large bowl filled with cold water and let soak for 5 minutes. Remove the leaks and drain on a plate lined with paper towels.
  • Heat the olive oil in a large skillet over medium heat. Add leeks and saute until soft, about 4 minutes. Deglaze the pan with white wine and add the vegetable stock. Reduce by half and then whisk in the cold butter. Serve over sea bass.
  • To Plate:
  • Using a rectangular plate lay a bed of 3 to 4 asparagus down on 1 side of the plate. Arrange a piece of filet mignon on top and drizzle with the balsamic reduction. On the other side of the plate put about a 1/4 cup of the cauliflower puree, top with a piece of sea bass and drizzle with the leek sauce. Repeat with remaining ingredients to make a total of 6 servings.

CROSTINI WITH ROASTED GARLIC PEA PURéE AND ROASTED ASPARAGUS ANDERSEN



Crostini with Roasted Garlic Pea Purée and Roasted Asparagus Andersen image

Provided by Ric Andersen

Categories     Food Processor     Garlic     Appetizer     Bake     Roast     Vegetarian     Asparagus     Pea     Spring     Vegan     Gourmet

Yield Makes about 30 crostini

Number Of Ingredients 6

1 head garlic, unpeeled
2 tablespoons olive oil plus additional for brushing bread
1 baguette, cut diagonally into 1/2-inch-thick slices
a 10-ounce package frozen peas, cooked and drained
1 bunch thin asparagus (about 3/4 pound), trimmed and cut into 1 1/2-inch pieces
2 tablespoons sesame seeds

Steps:

  • Preheat oven to 400°F.
  • Cut 1/2-inch off top of garlic head and put head on sheet of foil. Drizzle 1 tablespoon oil over garlic and wrap tightly in foil. Roast garlic in middle of oven until very soft, 40 to 50 minutes, and cool.
  • While garlic is cooling, arrange baguette slices in one layer on a large baking sheet and brush lightly on each side with additional oil. Bake slices in middle of oven until crisp and pale golden, 5 to 10 minutes, and transfer to rack.
  • Squeeze roasted garlic from head into a food processor and add peas and salt and pepper to taste. Blend pea mixture until coarsely puréed. On baking sheet toss asparagus pieces with remaining tablespoon oil and sesame seeds and arrange in one layer. Roast asparagus in middle of oven, stirring occasionally, until tender and golden, about 10 minutes.
  • Spread toasts with pea purée and divide asparagus among them.

PAN-SEARED HALIBUT WITH WHITE ASPARAGUS RISOTTO AND PEA PURéE



Pan-Seared Halibut with White Asparagus Risotto and Pea Purée image

Categories     Dinner     Halibut     Asparagus     Anniversary     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 26

For the halibut:
3 tablespoons grapeseed oil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 (6- to 8-ounce) skinless, boneless halibut fillets
4 pieces caul fat*
2 tablespoons olive oil
For the pea purée:
1 cup blanched peas
1/4 cup blanched baby spinach
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
For the asparagus and risotto:
1 bunch white asparagus, peeled
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
4 cups chicken stock or low-sodium chicken broth
1 tablespoon olive oil
1 medium shallot, minced
2 cups arborio rice
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
*Caul fat is a weblike membrane of fatty material that encases the organs of some animals, including pigs, sheep, and cows. When wrapped around meat or fish, it adds flavor, moisture, and fat, and basically melts into the meat or fish as it cooks. Some butchers and specialty markets carry caul fat, but you may need to ask your butcher or supermarket meat counter to order it. If you can't find caul fat, try wrapping the halibut in thin strips of bacon.

Steps:

  • Marinate the halibut:
  • In a large bowl or baking dish, whisk together the oil, rosemary, thyme, salt, and pepper. Add the halibut and stir to coat it in the marinade. Cover with plastic wrap and marinate, in the refrigerator, 20 to 30 minutes.
  • Make the pea purée:
  • In a blender or food processor, blend together the peas, spinach, and lemon juice, stopping and scraping down the sides occasionally, and blending until smooth. Season with salt and pepper and set aside.
  • Make the asparagus and risotto:
  • Fill a large bowl with ice water.
  • In a medium saucepan over high heat, bring salted water to a boil. Add the asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge the spears into the ice water to stop cooking. Drain the asparagus again and pat dry.
  • In a medium saucepan sauté pan over moderately high heat, melt 2 tablespoons of the butter. Add the asparagus and toss it in the melted butter. Season with salt and pepper and set aside.
  • In a medium saucepan over moderate heat, warm the chicken stock. Keep the stock hot on the stove.
  • In a second medium saucepan over moderate heat, warm the olive oil. Add the shallot and sauté, stirring occasionally, until tender. Add the rice and sauté, stirring constantly, until just toasted. Add 1 cup of hot stock and simmer, stirring frequently, until the stock is almost absorbed, about 4 minutes. Add more stock, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until the rice is tender and the mixture creamy, about 20 minutes longer. Add the remaining 4 tablespoons of butter, Parmesan cheese, chives, and parsley. Season with salt and pepper and keep warm.
  • Finish the halibut:
  • Preheat the oven to 350°F.
  • Remove the halibut from the marinade and pat dry, then roll each fillet in a piece of caul fat. In a large sauté pan over moderate heat, warm the olive oil. Sear the halibut on all sides, then finish in the oven for 3 to 5 minutes.
  • To serve:
  • Divide the risotto among 4 plates. Top with asparagus and halibut, and drizzle with pea purée.

SAUTEED RED SNAPPER FILLETS WITH LEMON ASPARAGUS PURéE



Sauteed Red Snapper Fillets with Lemon Asparagus Purée image

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

1 pound asparagus, trimmed
1 large boiling potato (about 1 pound)
four 6-ounce red snapper fillets with skin
2 teaspoons olive oil
2 teaspoons fresh lemon juice, or to taste

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.

ASPARAGUS PUREE



Asparagus Puree image

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

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large bunch thin asparagus (about 20 stalks), thinly sliced
1/4 cup spinach leaves

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.

PAN SEARED SALMON WITH ASPARAGUS LEMON SALAD, RED WINE REDUCTION AND WATERCRESS PUREE



Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree image

Provided by Brad Sorenson

Time 40m

Yield 4 servings

Number Of Ingredients 22

4 cups dry red wine
2 shallots, chopped
1 sprig rosemary
4 sprigs thyme
4 stems basil
Kosher salt and freshly ground black pepper
1 bunch fresh green asparagus, trimmed and cut into 2-inch pieces
1 tablespoon olive oil
2 shallots, cut into 1/4-inch rings
1 lemon, zested and juiced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 to 3 tablespoons olive oil
4 (6-ounce) salmon fillets
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 bunch watercress, washed and stems removed
1/4 cup extra-virgin olive oil
1 lemon, juiced
1 sprig basil, leaves only
Pinch kosher salt and freshly ground black pepper

Steps:

  • Red wine reduction: Put all ingredients in a wide shallow pan and bring to a simmer over medium-low heat. Slowly reduce until concentrated and thick.
  • Salad: Bring a small pot of salted water to a boil over medium heat. Add the asparagus, blanch for just 1 minute and then drain. Heat a large saute pan over medium heat and add olive oil. Stir in the shallots and cook until they begin to turn translucent. Add the asparagus and cook until heated through. Stir in the lemon zest and lemon juice and season with salt and pepper, to taste.
  • Salmon: Heat a large saute pan over medium-high heat and add the olive oil. Season the salmon fillets with salt and pepper, to taste, and sear until almost cooked through, about 7 minutes. Turn the fillets over and cook them for 2 minutes more.
  • Watercress puree: Add all the ingredients into a blender and puree until smooth. Taste and adjust seasoning.
  • Arrange the salmon on a serving platter and garnish with the wine reduction and watercress puree. Serve the salad alongside or in a separate bowl.

PUREE OF ASPARAGUS - FROM SPLENDID SOUPS



PUREE OF ASPARAGUS - FROM SPLENDID SOUPS image

Categories     Soup/Stew     Vegetable

Yield 8 servings

Number Of Ingredients 9

4 quarts water
2 pounds asparagus
4 tablespoons unsalted butter
2 medium-size onions, finely chopped
1 medium size waxy potato, peeled and sliced
6 cups chicken or vegetable broth
1bunch of parsley, 12 stems, tied with string
1/2 to 1 cup heavy cream
salt and pepper

Steps:

  • Boil water in a 6 quart pot. Cut off and discard 2 inches of the asparagus base. Cut off the tips and reserve. Chop stalks into 1-inch segments and reserve. When the water comes to a boil, put the asparagus tips in a strainer and submerge them for 2 to 3 minutes (tender but not mushy). Take them out - don't throw out the water - and rinse them under cold water. Put the stalks in the boiling water and simmer for 5 minutes to eliminate bitterness. Rinse stalks under cold water - pour out the water. Heat butter in 4 quart pot over medium heat. Add onions and potato and stir every 2 minutes for about 10 minutes, until onions turn translucent (not brown) and potatoes soften slightly. Add the broth, the cut-up asparagus stalks, and the parsley. Simmer for 15 minutes until the asparagus and potatoes are thoroughly softeneed. Puree the soup in a food processor. Strain it thru a medium mesh strainer. Heat the soup, add the heavy cream, and season with salt and pepper. Either add tips to soup or heat them and arrange on top of soup (on a thin slice of buttered toast).

PUREE OF ASPARAGUS WITH SOBA NOODLES



Puree of Asparagus with Soba Noodles image

Nutty-tasting Japanese soba (buckwheat noodles) add an offbeat touch to this soup. Look for them in natural food stores or Asian groceries.

Yield 6 servings

Number Of Ingredients 12

2 pounds asparagus
1 tablespoon dark sesame oil
1 large onion, chopped
One 32-ounce carton low-sodium vegetable broth
2 large celery stalks, diced
2 medium potatoes, scrubbed and diced
2 teaspoons salt-free seasoning (see page 4 for brands)
2 tablespoons reduced-sodium soy sauce, or more to taste
4 ounces soba, any variety
Freshly ground pepper to taste
1/2 cup slivered or sliced almonds, toasted, for garnish
Sliced scallions or minced chives for garnish

Steps:

  • Trim the woody ends from the asparagus, peel the bottom halves with a vegetable peeler, and cut into 1-inch lengths. Reserve and set aside the tips.
  • Heat the oil in a large soup pot. Add the onion and sauté over medium heat until golden. Add the broth, celery, potatoes, seasoning, and soy sauce. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
  • Add the asparagus pieces (except for the reserved tips) and simmer for another 15 minutes, or until the vegetables are tender. Remove from the heat.
  • With a slotted spoon, transfer the solid ingredients to a food processor. Puree in batches until smooth and stir back into the liquid in the soup pot. Or insert an immersion blender into the soup pot and puree until smooth. Let the soup stand off the heat while doing the finishing steps.
  • Break the buckwheat noodles into 1- to- 2-inch lengths. In a separate saucepan, cook them in rapidly simmering water until al dente. Drain and rinse them briefly under cool water, then stir into the soup.
  • In the same saucepan, steam the reserved asparagus tips until bright green and tender-crisp, then stir into the soup.
  • Adjust the consistency of the soup with enough water to give it a slightly thick consistency. Season with freshly ground pepper and additional soy sauce, if needed. Serve at once, garnishing each serving with the almonds and scallions.
  • Per serving:
  • Calories: 226
  • Total fat: 7g
  • Protein: 10g
  • Fiber: 6g
  • Carbohydrate: 37g
  • Cholesterol: 0mg
  • Sodium: 586mg

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