Best 10 Asparagus Crab Tarragon Bisque Shanachie Recipes

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Are you ready to embark on a culinary journey to create a delectable and sophisticated asparagus crab tarragon bisque shanachie? This creamy and flavorful soup combines the delicate sweetness of asparagus, the briny richness of crab, and the aromatic freshness of tarragon. With its vibrant green hue and velvety texture, this bisque is sure to impress your taste buds and leave you craving for more. Let's dive into the world of flavors and explore the best recipe to make this exceptional dish.

Here are our top 10 tried and tested recipes!

TARRAGON ASPARAGUS



Tarragon Asparagus image

I grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup honey
2 to 4 tablespoons minced fresh tarragon

Steps:

  • On a large plate, toss asparagus with oil, salt and pepper. Grill, covered, over medium heat 6-8 minutes or until crisp-tender, turning occasionally and basting frequently with honey during the last 3 minutes. Sprinkle with tarragon.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP



Asparagus and Green Beans with Tarragon Lemon Dip image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 9m

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus, trimmed
1 pound fresh green beans, trimmed
Salt
1 cup mayonnaise
1 lemon, zested and juiced
1 small shallot, finely chopped
2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
2 tablespoons chopped parsley leaves, plus sprigs for garnish
Few grinds freshly ground black pepper

Steps:

  • Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE



Asparagus with Tarragon Sherry Vinaigrette image

Categories     Egg     Steam     Vegetarian     Asparagus     Spring     Tarragon     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 1/2 lb medium asparagus, trimmed
1 tablespoon Sherry vinegar
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 large egg, hard-boiled

Steps:

  • Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
  • Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
  • Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

EASY CREAMY CRAB AND ASPARAGUS SOUP



Easy Creamy Crab and Asparagus Soup image

Creamy soup with crab, potatoes, and asparagus. I made this on a whim one Sunday when crabmeat was on sale at the store. It comes together quickly and is very tasty! You could easily replace the asparagus with another vegetable with equally good results.

Provided by gax000

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 11

2 slices bacon, diced small
½ cup minced onion
1 clove garlic, crushed
½ cup yellow bell pepper, diced
1 cup diced potato
¾ cup asparagus, trimmed and cut into 1/4-inch pieces
8 ounces crabmeat
2 cups skim milk
1 cup half-and-half
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
  • Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
  • Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.5 g, Cholesterol 41.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 3.4 g, Sodium 613.5 mg, Sugar 5.5 g

CRAB & ASPARAGUS PAPPARDELLE



Crab & asparagus pappardelle image

Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad

Provided by Rosie Birkett

Categories     Dinner, Lunch, Pasta, Supper

Time 25m

Number Of Ingredients 14

1 tbsp olive oil
pinch of fennel seeds
½ red chilli , finely chopped
2 shallots , finely chopped
small bunch parsley , stalks finely chopped, leaves roughly chopped
½ lemon , zested and juiced
1 tbsp tomato purée
50ml vermouth
1 dressed crab (about 120g white and brown meat)
200g fresh egg pappardelle
200g asparagus , woody stalks removed, sliced on the diagonal (fatter stalks sliced in half lengthways)
1 tbsp crème fraîche
1 tbsp snipped chives
handful chopped hazelnuts

Steps:

  • Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
  • Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.

Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium

COLOSSAL CRAB ASPARAGUS BISQUE



Colossal Crab Asparagus Bisque image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

2 1/2 quarts chicken stock
2 bay leaves
3 pounds asparagus, cut into 1-inch lengths (tough ends removed and discarded)
8 tablespoons (1 stick) butter
4 white onions, chopped
5 stalks celery, chopped
3 carrots, peeled and chopped
2/3 cup all-purpose flour (approximately, or as needed to create roux)
1 pint heavy cream
1 pound colossal crabmeat
4 tablespoons mayonnaise
2 teaspoons freshly chopped thyme leaves
Salt and freshly ground black pepper
1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish

Steps:

  • Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
  • For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CRAB & TANGLED ASPARAGUS SALAD ON TOAST



Crab & tangled asparagus salad on toast image

Shave asparagus into ribbons to top Tom Kerridge's crab on toast - it isn't something you see often and gives the dish a chef's touch. It makes a lovely starter

Provided by Tom Kerridge

Categories     Lunch, Starter

Time 13m

Number Of Ingredients 10

4 asparagus spears, woody ends trimmed
1 lemon , zested and juiced
2 tbsp olive oil
small handful flat-leaf parsley leaves, chopped
1 tbsp capers , drained and chopped
1 small gherkin , chopped
6 tbsp good-quality thick mayonnaise
200g white crabmeat
4 small slices of sourdough
4 small handfuls rocket (about 50g)

Steps:

  • Use a swivel blade peeler to shave the asparagus into ribbons. Put in a bowl and season with salt and pepper, then dress with the lemon juice and olive oil and set aside.
  • Mix the parsley, capers, gherkin and lemon zest into the mayonnaise in a small bowl, then gently fold through the crabmeat. Toast or griddle the sourdough and top with the crab mixture. Toss the rocket in with the asparagus and top each crab toast with a tangle of the asparagus salad. Season with flaky sea salt and serve.

Nutrition Facts : Calories 532 calories, Fat 43 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium

ASPARAGUS BISQUE



Asparagus Bisque image

Make and share this Asparagus Bisque recipe from Food.com.

Provided by Shahana

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

20 ounces asparagus spears
3 1/2 cups chicken stock
1 onion, quartered
2 tablespoons lemon juice
2 teaspoons curry powder (to taste)
1 dash pepper

Steps:

  • Thaw the asparagus.
  • Combine all ingredients in saucepan.
  • Bring to a boil; simmer covered 8 - 12 minutes or until asparagus is tender.
  • Process with blender until smooth.
  • Pour into bowl.
  • Serve hot or cover and chill at least 4 hours.

Nutrition Facts : Calories 82.4, Fat 2, SaturatedFat 0.5, Cholesterol 4.2, Sodium 214.4, Carbohydrate 11.5, Fiber 2.4, Sugar 4.4, Protein 6.1

ROASTED TARRAGON ASPARAGUS



Roasted Tarragon Asparagus image

The simple seasoning turns fresh asparagus spears into a special spring side dish that's speedy, too.-Joyce Speckman, Holt, California

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1-1/2 pounds fresh asparagus, trimmed
2 to 3 tablespoons olive oil
1/2 teaspoon coarsely ground pepper
1/8 teaspoon salt
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon

Steps:

  • Place asparagus in a shallow baking dish coated with cooking spray. Drizzle with oil; sprinkle with pepper and salt. Toss to coat. Bake, uncovered, at 450° for 13-15 minutes or until crisp-tender, turning occasionally. Sprinkle with tarragon.

Nutrition Facts :

CREAMY ASPARAGUS TARRAGON SOUP



Creamy Asparagus Tarragon Soup image

Soaking the leek in vinegar and water helps to pull out the dirt and sand. Be sure to rinse well.

Yield Makes 5 servings

Number Of Ingredients 13

1 large leek (2 inches of green left on)
2 tablespoons white vinegar
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, peeled and chopped
1 parsnip, peeled and chopped
6 cups defatted chicken broth
2 to 3 tablespoons chopped fresh tarragon leaves
2 pounds medium-sized asparagus, ends trimmed
1/3 to 1/2 cup heavy (or whipping) cream
15 small cantaloupe or watermelon balls, for garnish
20 small fresh mint leaves, for garnish
1/3 cup sour cream, for garnish

Steps:

  • 1. Remove the root and tough outer leaves from the leek; halve lengthwise. Soak in vinegar and water to cover for 30 minutes. Rinse. Cut into 1/4-inch dice.
  • 2. Heat the oil and butter in a pot. Add the leek, onion and parsnip; cook over low heat to soften, 15 minutes.
  • 3. Add the broth and tarragon; bring to a boil. Add the asparagus; cover, then simmer for 30 minutes or until very tender. Uncover and cool.
  • 4. Puree the soup. (If it seems stringy, pour through a strainer.) Add the cream. The soup may be served chilled or reheated over low heat; do not boil. Serve 1 1/2 cups of soup per bowl, placing 3 melon balls in the center of each serving, surrounded by 4 mint leaves. Add a dollop of sour cream on one side of each bowl.

Tips:

  • Choose Fresh Ingredients: Use the freshest asparagus, crab meat, and tarragon you can find for the best flavor.
  • Prepare Ingredients Properly: Clean and trim the asparagus, remove any shells or cartilage from the crab meat, and chop the tarragon finely.
  • Use a Good Quality Stock: A flavorful fish or chicken stock will add depth and richness to the bisque.
  • Don't Overcook the Asparagus: Cook the asparagus until it is tender but still has a slight crunch.
  • Add the Crab Meat and Tarragon at the End: This will help to preserve their delicate flavors.
  • Season to Taste: Add salt, pepper, and lemon juice to taste.
  • Serve Immediately: Asparagus crab tarragon bisque is best served hot, garnished with fresh tarragon.

Conclusion:

Asparagus crab tarragon bisque is a delicious and elegant soup that is perfect for a special occasion. It is easy to make and can be tailored to your own taste by adjusting the amount of cream, herbs, and seasonings. Whether you are serving it as a starter or a main course, this bisque is sure to impress your guests.

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