Asparagus Vichyssoise With Mint Food

ASPARAGUS VICHYSSOISE

Asparagus Vichyssoise image

Provided by Food Network

Time 10m

Yield 10 servings

Number Of Ingredients 9

Ingredients

2 ounces unsalted butter
2 1/2 cups leeks, cleaned white parts only, chopped
1 stalk celery, peeled and coarsely chopped
1 large white onion, peeled and cut to 1-inch dice
2 cups russet potatoes, peeled and cut to 1-inch dice
1 quart chicken or vegetable stock
2 cups asparagus, fresh or frozen, reserve some tips for garnish
1 cup heavy cream
Salt and white pepper, to taste

Steps:

Melt butter in a heavy saucepan over medium heat. Add leeks, celery and onion. Reduce heat and cover. DO NOT ALLOW THE VEGETABLES TO COLOR. Sweat the vegetables until they are translucent. Add the potatoes and the stock. Bring to a boil. Reduce heat and continue to simmer lightly until the potatoes are very soft. Add the asparagus and cook only until the asparagus is tender. Remove from heat and cool slightly. Using a blender, puree until smooth. Chill.
Before serving remove from the refrigerator and stir in cream. Season with salt and pepper, to taste. Garnish with reserved cooked asparagus tips.

ASPARAGUS WITH LEMON AND MINT

Asparagus With Lemon and Mint image

I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.

Provided by Charlotte J

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs asparagus, pencil-thin trimmed and cut diagonally into 2-in . lengths
2 tablespoons extra virgin olive oil
2 teaspoons lemon zest, finely grated
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoons very fresh mint mint leaves, finely shredded
1 tablespoon lemon juice

Steps:

In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel.
In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot aspargus. Toss mixture to bring to room temperature.
Just before serving, stir in mint and lemon juice.
Serve at room temperature.

Nutrition Facts : Calories 56.3, Fat 3.6, SaturatedFat 0.6, Sodium 161.6, Carbohydrate 5.1, Fiber 2.4, Sugar 1.5, Protein 2.8

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