Pan Roasted Asparagus Soup Food

PAN-ROASTED ASPARAGUS WITH LEMON AND PARMESAN | EMERIL LAGASSE

Steps:

• Preheat oven to 400°F
• In a 10-inch frying pan, heat the olive oil until very hot
• Add the asparagus and season with generously with salt and pepper
• Cook, tossing frequently, for 4 minutes
• Transfer the pan to the oven and cook until the asparagus is crisp-tender, 6 to 8 minutes (depending on the thickness of the asparagus)
• Remove the asparagus from the oven and transfer to a large heatproof bowl
• Sprinkle the lemon zest and juice over the asparagus and toss to combine
• Transfer the asparagus to a serving platter and garnish with the Parmesan
• Serve immediately

PAN-ROASTED ASPARAGUS SOUP

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.

ROASTED LEMON BUTTER GARLIC SHRIMP AND ASPARAGUS (VIDEO!)

Steps:

• Preheat oven to 400 degrees F.
• Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
• Meanwhile, remove tails from shrimp.
• Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
• Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
• Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.

PAN-ROASTED ASPARAGUS

Steps:

• Trim the bottom inch or two off the asparagus.
• Cut spears in half crosswise.
• Heat olive oil in a large heavy skillet.
• Add asparagus.
• Toss well.
• Sprinkle with salt and garlic.
• Toss well for one to two minutes.
• Serve hot or at room temperature.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

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.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.
• Remove from the heat, toss with the thyme and season with lemon juice if desired.

ASPARAGUS SOUP

Steps:

• Prepare the asparagus by cutting away and discarding the tough, stringy white ends of the stalks, reserve 12 asparagus tips to garnish the soup, then chop the green parts of the rest of the asparagus into 1 inch (2.5 cm) lengths. Next, melt the butter in a large saucepan over a gentle heat and cook the chopped onion in it for 5 minutes, keeping the heat low to prevent the onion colouring. Stir the asparagus into the melted butter and onion, then put a lid on and let it sweat for about 10 minutes, giving it a stir now and then. Sprinkle in the tablespoon of flour, stir again to soak up the juices and add the hot chicken stock, a little at a time, stirring after each addition. When all the stock is in, bring to simmering point, season with salt and freshly milled black pepper and keeping the heat low, let the soup barely simmer, partially covered, for 20-25 minutes. Now you need to let the soup cool a little, then pour it into a blender and blend in batches (a large bowl is helpful here). Taste to check the seasoning. Finally, stir in the double cream or creme fraiche and the reserved asparagus tips. Re-heat gently for 3-4 minutes and serve very hot in warm soup bowls or alternatively, cool and chill thoroughly before serving in chilled bowls.

PAN-FRIED ASPARAGUS

Steps:

• Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

ASPARAGUS SOUP

Steps:

• heat the butter in a medium pan and fry the shallots over a gentle heat until soft.add the potato,thyme and stock.bring to the boil and simmer for 5 minutes until tender.
• cut off the asparagus tips and reserve.cut off and discard any woody stems from the asparagus,then cut the remaining stems into 4cm chunks and add to the stock with the wine.bring to the boil and simmer for about 8 minutes until the asparagus is tender.
• using a hand blender or liquidiser,puree the soup until smooth.steam the asparagus tips for 4-5 minutes,then add to the soup just before serving.pour into small bowls or cups with a swirl of cream and a grind of black pepper.

ROASTED ASPARAGUS RECIPE

Steps:

• Preheat oven to 425 degrees F and line rimmed baking sheet with silicone mat or unbleached parchment paper.
• To trim asparagus, snap the end of one spear and cut remaining asparagus same length with a knife. Usually 2" off, that's the chewy stringy part you don't wanna eat.
• Arrange asparagus on the sheet in a single layer.
• Drizzle with oil, then sprinkle with garlic powder, salt and pepper. Using tongs, toss to coat evenly.
• Bake for 12 minutes.
• Serve hot or cold with baked cod, sirloin tip roast or turkey breast.

ROASTED ASPARAGUS SOUP

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!

PAN-ROASTED ASPARAGUS WITH GARLIC AND PARMESAN

Steps:

• Remove the woody ends of the asparagus spears. Swirl a 1/2 teaspoon of olive oil in a skillet over medium heat. Add the asparagus spears in a single layer then cover with a lid and cook until the asparagus is bright green and still crisp, about 5 minutes. Uncover and season with sea salt and freshly cracked pepper, to taste. Continue to cook, stirring often until the spears are fork tender yet still a bit crisp, another 1-2 minutes.
• Move the spears to one side of the skillet then add the last 1/2 teaspoon of olive oil to the other side of the skillet. Add the minced garlic to the olive oil, and cook for 30 seconds, stirring the garlic constantly. Toss the spears with the garlic and olive oil for 30 seconds then remove from the skillet to a serving plate. Top with shredded Parmesan cheese and serve immediately. Enjoy.

ASPARAGUS SOUP

Steps:

• Gently fry the shallots, garlic and asparagus until softened.
• Pour in the stock and simmer for 10 minutes.
• Add the cream and season.
• Blend until smooth.
• Serve topped with chopped chives.

ROASTED CHICKEN & ASPARAGUS WITH PAN SAUCE

Steps:

• Preheat the oven to 425°F (220°C). Heat the oil in the 12" (30-cm) Stainless Steel Nonstick Skillet over medium-high heat for 3-5 minutes.Season both sides of the chicken with 1 tbsp (15 mL) of the rub. Place the chicken in the pan and sear for 4 minutes. Turn the chicken over and sear for 1 additional minute. Remove the chicken from the pan (it will not be fully cooked).Meanwhile, peel and cut the onion in half lengthwise. Slice the mushrooms and onion thinly. Cut the tomatoes in half. Cut the asparagus into 1" (2.5-cm) pieces.After the chicken is removed, add the mushrooms, onions, garlic, and salt. Sauté for 2-3 minutes.Add the wine or chicken stock, lemon juice, and remaining rub. Simmer for 3-5 minutes, or until the liquid is reduced by half.Add the tomatoes and asparagus to the pan and stir to combine. Place the chicken on top of the mixture and bake for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

ONE PAN CHICKEN & ROASTED ASPARAGUS RECIPE

Steps:

• HowToStep
• Position rack in centre of oven, then preheat to 450°F. Spray a large baking sheet with oil. ##Stir mayonnaise, Dijon, garlic and 1/4 tsp salt in a large bowl. Using your hands, mix panko, cheese and 2 tbsp olive oil on a plate. ##Cut chicken breasts in half, horizontally. Add chicken cutlets to mayonnaise mixture, then toss to coat completely. Dredge each piece in panko mixture and pat to coat. Arrange chicken on one side of prepared sheet. Bake chicken for 10 minutes. ##Meanwhile, toss asparagus with remaining 1 tbsp olive oil, 1/4 tsp salt and black pepper in a large bowl. ##Remove pan from oven after 10 minutes, then flip chicken over. Add asparagus to other side of pan. ##Bake until an instant-read thermometer inserted into thickest part of chicken reads 165°F, and asparagus is tender, about 10 minutes. Sprinkle chicken with parsley and serve with lemon wedges.