Best 2 Puréed Asparagus Recipes

Puréed asparagus is a delectable and versatile dish that can be enjoyed as a starter, side, or even as a main course. Its smooth, creamy texture and delicate flavor make it a favorite among food lovers of all ages. Whether you are looking for a quick and easy weeknight meal or a sophisticated dish to impress your guests, puréed asparagus is sure to satisfy. With just a few simple ingredients and a few minutes of your time, you can create a truly unforgettable culinary experience.

Here are our top 2 tried and tested recipes!

PUREED ASPARAGUS SOUP

Pureed Asparagus Soup image

Anyone who's read the other recipes I've posted knows I'm a big fan of "Quick & Easy". This recipe is no different. Its from Diana Shaw's book, The Essential Vegetarian Cookbook.

Provided by Moody

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs asparagus, trimmed,pared and cut into thirds
1 shallot, sliced
2 large potatoes, preferably yukon gold,peeled and sliced
4 cups vegetable broth
6 fresh mint leaves
1 teaspoon grated lemon, zest of
salt & freshly ground black pepper
minced fresh chives (to garnish)
minced scallion top, for garnish

Steps:

In a large saucepan combine the asparagus, shallot, potatoes, vegetable broth, mint and lemon zest.
Bring them to a boil over medium-high heat.
Cover, reduce the heat to medium-low, and simmer until the potatoes are tender enough to puree, about 20 minutes.
Puree the soup with an immersion blender, or in a food processor.
If using a food processor, transfer the soup back to the saucepan.
Heat the soup to warm it through.
Season with salt and pepper and garnish each serving with a sprinkle of chives and scallion greens.

PURéED ASPARAGUS

Puréed Asparagus image

Provided by Mark Bittman

Time 30m

Number Of Ingredients 5

Ingredients

1 1/2 pounds trimmed and chopped asparagus
2 tablespoons butter to soften
5 cups stock or water
1 large peeled and cubed potato
Lemon juice and olive oil

Steps:

1 1/2 pounds trimmed and chopped asparagus and add 1 large peeled and cubed potato in 2 tablespoons butter to soften, about 5 minutes
Add 5 cups stock or water; boil, cover, lower the heat and simmer until asparagus is tender, about 15 minutes
Cool slightly, purée, strain and refrigerate
Garnish: Lemon juice and olive oil.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 291 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Choose fresh, tender asparagus. Look for spears that are bright green and have tight, closed tips.
Wash the asparagus thoroughly before cooking. Rinse the spears under cold water and pat them dry.
Trim the asparagus spears. Cut off the tough ends of the spears, about 1 inch from the bottom.
Cook the asparagus until it is tender but still has a slight crunch. This will take about 3-5 minutes, depending on the thickness of the spears.
Season the asparagus with salt, pepper, and other herbs and spices to taste.
Serve the asparagus immediately. Asparagus is best enjoyed when it is fresh and hot.

Conclusion:

Asparagus is a delicious and versatile vegetable that can be enjoyed in many different ways. Whether you are roasting it, steaming it, or grilling it, asparagus is sure to please. With its delicate flavor and crisp texture, asparagus is a great addition to any meal. So next time you are looking for a healthy and flavorful side dish, give asparagus a try.