I don’t like vegetables for reason unknown. Perhaps I don’t like their taste. Maybe my sense of taste doesn’t jive well with vegetables. However, I know that they are full with vitamins and nutrients. Thus, if possible I try to make a nice meal out of vegetables so that the experience is less bearable. This one is one of them.
I made it a little different by roasting the asparagus alongside onions and garlic to bring out its natural sweetness. I also add some roasted cashews for extra creaminess. I include a herb like thyme as a complement and dash of lemon juice to enhance its earthy green taste.
What you need :
About 12 stalks of asparagus
2 cloves of garlic (sliced)
1 small red onions (sliced)
2 cups of cream / milk
2 tablespoon of butter
1 tablespoon of roasted cashew nuts
1 tablespoon of lemon juice
2 sprigs of thyme
salt and pepper to taste
*Recipe is for about 4 bowls of soup
What to do:
Preheat oven to 220C (using the `Grill’ function). Place asparagus spears and roast for about 5 minutes. Turn the asparagus and sprinkle with sliced garlic and red onions. Roast for about 10 minutes until the asparagus is tender but do not let it brown too much.
When you are done, set aside some some of the spears’ tops for garnish. As for the rest of the spears and the onion / garlic mixture, toss it in the blender with cream and cashews and blend it until smooth. Strain it to remove any excess fiber to get a smooth puree.
Heat the mixture until hot, stirring frequently and add butter, salt and pepper to taste and finally thyme. Serve hot and garnish it with the reserved asparagus spears.
Estimated cooking time : 30 minutes
Note : You can omit butter and cream and use vegetable broth if you are vegetarian and if you want a healthier alternative.
