Velvet Roasted Asparagus Soup

This recipe came from a fabulous book Allison gave Nate for Christmas. We have loved everything we have made - thanks Allie! Here is another one of our favorites!

Ingredients:

2 1/2 lbs thin asparagus, trimmed and cut into 2" pieces
2 leeks, white and light green parts only, cleaned and finely chopped
2 tbsp olive oil
Salt and freshly ground black pepper to taste
2 1/2 cups vegetable or chicken broth
1/4 cup sour cream for garnish
1 tbsp finely chopped fresh chives for garnish


Instructions:

1. Preheat the oven to 425 degrees. In a heavy roasting pan, combine the asparagus pieces, leeks, olive oil, salt and pepper. Mix to combine.
2. Roast, stirring occasionally, for 30 to 35 mins or until the leeks are golden brown and the asparagus are tender.
3. Transfer the vegetables to a blender and add the broth. Process on high until completely pureed. Taste and adjust the seasonings.
4. Pour into soup bowls and garnish with sour cream and chives. Serve immediately.

Advance Preparation:
May be prepared up to one day ahead, covered and refrigerated. Reheat gently.

Simple Veggie Sides

Many of our side dishes are cooked in the same way... and they are delicious! For best results, use fresh, not frozen, veggies! Here are a few variations of the same theme:


Asparagus:

1. Preheat oven to 375 degrees.
2. Wash asparagus and trim ends.
3. Spread out the asparagus evenly on a baking sheet (or in a pan).
4. Lightly drizzle olive oil and sprinkle kosher salt and ground pepper to taste.
5. Bake for ~15 minutes, rotating occasionally.
6. (optional) When finished, lightly drizzle 1 tbsp balsamic vinaigrette over asparagus for another variation.

OR

Keep Step 2
3. Heat skillet to med. Place asparagus and 1 - 2 garlic cloves in a pan.
4. Lightly drizzle olive oil and sprinkle kosher salt and ground pepper to taste.
5. Saute to taste.


Cauliflower

*Thanks to Jennifer for this one! It is excellent! I didn't even know I liked cauliflower or Brussels sprouts (next recipe) until she made them for me.

1. Preheat oven to 375 degrees.
2. Wash and cut cauliflower into bite-sized pieces.
3. Spread cauliflower evenly in a baking pan.
4. Lightly drizzle olive oil and sprinkle kosher salt and ground pepper to taste.
5. Bake for ~60 minutes, stirring occasionally.


Brussels Sprouts

*Thanks again to Jennifer for this one!

1. Preheat oven to 375 degrees.
2. Wash and cut Brussels sprouts in half.
3. Spread out evenly in a baking pan.
4. Lightly drizzle olive oil and sprinkle kosher salt and ground pepper to taste.
5. Bake for ~60 minutes, stirring occasionally.


Kale

*Thanks again to... Jennifer!

1. Wash and remove the tough center stalks of the kale.
2. Heat skillet to med. Place kale and 1 - 2 garlic cloves in a pan.
4. Lightly drizzle olive oil and sprinkle kosher salt and ground pepper to taste.
5. Saute to taste.


In addition, we use this style of cooking with frozen carrots and broccoli we keep on hand for something quick and simple! As you can see, this works for lots of yummy veggies. Enjoy!

Jennifer's Sun-Dried Tomatoes & Asparagus Pasta

This recipe is one of our favorites! Jennifer made it for us one time and we end up eating it at least once every other week. It is easy to make and super yummy! The sun-dried tomatoes must be the ones that are in the jar of olive oil. Trader Joe's sells a jar where the tomatoes are already cut julienne style. The chicken is not necessary but it makes a great meal.

Ingredients:

8 oz penne pasta
1 pkg asparagus, cut into penne pasta sized pieces
~20 pieces sun-dried tomatoes in olive oil, cut into penne pasta sized pieces
olive oil
1 pkg boneless, skinless chicken breasts
bread crumbs


Instructions:

1. Saute breaded chicken in a little bit of olive oil, turning once so it is fully cooked.
2. Meanwhile, bring water for pasta to a boil.
3. Remove chicken from pan and place somewhere to keep warm.
4. In same pan add a little more olive oil and some oil from the sun-dried tomatoes container (this will end up coating the pasta as a sauce).
5. Saute asparagus and sun-dried tomatoes on med. heat. Cook to taste.
6. Drain pasta and add to pan with asparagus and tomatoes. Stir until pasta, asparagus, and tomatoes are well blended.
7. Serve with chicken!

We have found that we like this meal with chicken that is thinly sliced.

Thanks, Jennifer, for this great recipe!