Asparagus Pasta Soup Food

ASPARAGUS PASTA SALAD

Steps:

• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
• Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

PASTA WITH ASPARAGUS

Steps:

• Cook pasta according to package instructions.
• Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
• Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

LEMON GARLIC CHICKEN ASPARAGUS PASTA

Steps:

• In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
• While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 teaspoon minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside.
• Add butter to the same skillet and melt over medium high heat. Add remaining minced garlic and asparagus and saute for 1 minute, until just starting to turn bright green. Whisk in the cream, lemon juice, lemon zest, garlic powder, oregano, parmesan and mozarella cheese. Allow the sauce to thicken and cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste (I used about 1 1/2 teaspoons salt + 1/2 teaspoon black pepper). Toss to coat well until everything is heated through.
• Serve hot and sprinkle with more parmesan cheese, chopped parsley, and lemon slices, if desired.

LEMON ASPARAGUS PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
• Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
• Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

ASPARAGUS CREAM PASTA

Steps:

• To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
• Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
• Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

CREAMY ASPARAGUS PASTA

Steps:

• Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
• In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
• Stir lemon juice into asparagus mixture; pour mixture over pasta.

PASTA WITH ASPARAGUS

Steps:

• In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

TAGLIATELLE WITH ASPARAGUS, CRISPY PANCETTA AND PARMESAN

Steps:

• Snap the woody bottoms off the asparagus stalks and throw them away.
• Cut off the top 4cm of each stalk, put to one side and finely chop the remaining stalks. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the pancetta. When the asparagus softens slightly turn the heat off and mash them roughly with the back of a fork.
• Cook the tagliatelle in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time.
• Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta.
• Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the Parmesan sprinkled on top.
• Tip: Cooking your asparagus with the pasta is a clever way to save on time and washing up.

CREAMY ASPARAGUS PASTA

Steps:

• Bring a large pot of water to a boil.
• Add pasta to boiling water and cook for 7 minutes; add prepared vegetables to the pot and continue to cook for 3 more minutes, or until al dente.
• Drain.
• In the meantime prepare the sauce.
• Heat olive oil in a large skillet over medium heat.
• Add onions and garlic and cook for 3 minutes, or until tender.
• In a small mixing bowl combine flour and chicken broth; whisk until thoroughly incorporated.
• Add broth mixture to the onion mixture in the pan.
• Whisk in milk; continue to whisk constantly and bring to a boil.
• Reduce heat and cook for 1 more minute, or until thickened.
• Stir in the cream cheese; stir until melted.
• Stir in the grated parmesan cheese and remove from heat.
• Season with salt and pepper.
• Add pasta and vegetables to the sauce; stir until completely combined.
• Serve.

ASPARAGUS SOUP

Steps:

• Add the butter to a large saucepan over medium heat to melt. Once foaming and melted, add the shallots and garlic and saute until tender, about 5 minutes. Add the red pepper flakes, cook until fragrant, and sprinkle with salt and pepper. Stir in the flour and cook until blonde and pasty. Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, and then reduce to a simmer. Add the asparagus and simmer until it's nice and tender, about 15 minutes. Stir in the half-and-half. Remove from the heat and use a stick blender to puree the soup until smooth. Season with salt and pepper.

CREAMY MUSHROOM AND ASPARAGUS PASTA (GF)

Steps:

• Heat a large skillet over medium-high heat. Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir.
• Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.)
• At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
• Lower heat on the skillet to low and add olive oil (2 Tbsp as original recipe is written) and minced garlic (4 cloves as original recipe is written). Sauté for 2-3 minutes, then remove from heat and set aside.
• To a blender add remaining raw minced garlic (2 cloves as original recipe is written), sautéed garlic (4 cloves as original recipe is written), vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
• Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet.
• Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
• Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
• Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it's dried out.

ASPARAGUS ORZO SOUP

Steps:

• Snap off and discard woody bases from asparagus.
• Bias-slice asparagus into 1-inch-long pieces.
• Set aside.
• In a 4-quart Dutch oven cook onion and garlic in hot oil until tender.
• Add chicken broth and bring to a boil.
• Stir in pasta; reduce heat and boil gently for 5 minutes.
• Stir in asparagus and snow peas.
• Return soup to boiling and cook 3 minutes more.
• Stir in spinach and pepper; cook 1 minute more.
• Remove soup from heat.
• Ladle soup into bowls.
• If desired, swirl 1 to 2 teaspoons pesto into each bowl of soup.
• Sprinkle Parmesan cheese on top of each serving.

ASPARAGUS PASTA SOUP

Steps:

• Put broth in pan and bring to boil.
• Reduce heat to medium high.
• Add asparagus and cook about 8 t0 10 minutes.
• Stir in half of parmesan cheese.
• (more if desired).
• Meanwhile, cook oil in medium fry pan, add sage.
• heat 2 to 3 minutes.
• Add oil, sage and pasta to chicken broth.
• Garnish with sprigs of sage and Parmesan cheese.
• add pepper to taste.

ASPARAGUS POTATO SOUP

Steps:

• In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.

PORK, ASPARAGUS & PASTA

Steps:

• Cook pasta per package directions.
• Cook pork in heated pan, w/olive oil. Season. Cook until pork is about halfway done, still pink inside.
• Add in asparagus, cooking until pork is done.
• Stir together soup and water, add to pan.
• Cover and simmer on low until asparagus is tender.
• Add pasta, stir and serve.

PASTA WITH ASPARAGUS PESTO

Steps:

• Heat a skillet over medium-high heat; add pine nuts. Cook and stir pine nuts until fragrant and toasted, about 5 minutes.
• Pour enough water into a skillet to reach a 1-inch depth; bring to a boil. Add asparagus and cook until tender, about 5 minutes. Remove asparagus from skillet, reserving 1/2 cup cooking water. Set aside 1/2 cup asparagus tips.
• Blend remaining asparagus, pine nuts, reserved 1/2 cup cooking water, 1/2 cup basil, olive oil, garlic, salt, black pepper in a blender until smooth, keeping the center piece of lid removed to release steam. Add Pecorino-Romano cheese; blend until smooth.
• Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and return pasta to pot.
• Slice the remaining 1/4 cup basil. Add sliced basil, asparagus sauce, reserved asparagus tips to pasta; toss to evenly mix. Garnish with extra Pecorino-Romano cheese.

PASTA ALFREDO WITH LEMON AND ASPARAGUS

Steps:

• In a bowl, whisk together egg yolks, cream, cheese, lemon zest, 1/2 teaspoon salt, and 1/8 teaspoon pepper to combine.
• In a large pot of boiling salted water, cook pasta 2 minutes less than per package instructions. Add asparagus; cook until bright green and tender, about 2 minutes more. Reserve 1/2 cup pasta water; drain.
• Return pasta and asparagus to pot along with egg mixture. Toss until well combined, adding a few tablespoons of pasta water at a time until sauce coats pasta. Add lemon juice; season to taste. Serve immediately, with more cheese, pepper, and lemon zest.

CHICKEN ASPARAGUS PASTA

Steps:

• Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

ASPARAGUS AND BREAD SOUP WITH PANCETTA

Steps:

• In a large saucepan, sweat the pancetta with the olive oil until crispy and fully rendered, 5 minutes. Remove the pancetta from the pan and set aside. Add the onions, shallots and garlic. Lightly season with salt and pepper. Once the aromatics are soft, about 5 minutes, add the stock, bread and tarragon. Bring the mixture to a boil and add the asparagus and spinach. Simmer until the asparagus is tender, about 15 minutes.
• Transfer the contents to a blender, and make sure you've added enough stock to achieve the desired consistency. Blend the soup and season with the lemon juice. Adjust the salt and pepper as necessary. If available, strain through a fine mesh strainer. This soup can be served hot or chilled.
• Serve with the crispy pancetta, chopped chives and a dollop of creme fraiche. If serving cold, additional chicken stock may be necessary to make sure the consistency is correct.

ASPARAGUS SOUP

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.

PASTA WITH ASPARAGUS

Steps:

• Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.