Asparagus with Citrus Brown Butter Sauce and Cream of Asparagus Trim Soup

asparagus citrus dish.jpg

As springtime asparagus appears in the market, citrus fruits are making their fond farewell for the season. Choose whatever citrus looks best to you. I enjoy Cara Cara oranges, blood oranges, or mandarins. This dish is the essence of spring kissing citrus goodbye. Wait, don’t throw those peels and ends away. Instead, make a cream soup from them. This is a tip from my culinary school days. Waste not, taste great!

asparagus citrus ingred.JPG

4 servings

INGREDIENTS:

1 pound asparagus spears

2 tablespoons butter

1 teaspoon grated citrus zest

¼ cup citrus juice

Flaky sea salt

Fresh ground black pepper

aspargus citrus tips boiling.jpg

DIRECTIONS:

  1. Snap off the tough ends of the asparagus where they naturally break. Peel them while laying flat up to their tips.

  2. Bring a pot of water to a boil.

  3. Melt the butter in a small saucepan over medium heat. As the foam decreases and the butter just begins to brown, remove it from the stove. (Be aware that the butter will go from brown to burnt very quickly!) Add the citrus zest and cool off the heat.

  4. Bring the citrus juice to a boil in a small saucepan. Reduce by half. Remove from stove and cool. Slowly whip the cooled citrus juice into the brown butter.

  5. Add the asparagus to the boiling water with the tips just above the surface of the water. (the tender tips steam while the stalks boil for equal tenderness) Cook until al dente (crisp/tender). Drain in a colander.

  6. Top the asparagus with the citrus brown butter sauce—season with salt and black pepper. Serve hot.

Cream of Asparagus Trim Soup

Asparagus citrus scrap soup.jpg
aspargus trim soup ingred.jpg

INGREDIENTS:

Peel and ends trims from 1 pound of asparagus spears

½ cup onion, small diced

½ teaspoon sea salt

4 cups vegetable broth or chicken stock

½ cup cream

DIRECTIONS:

  1. Thinly slice the tough ends of asparagus and combine with the asparagus peel, onions, salt, and broth. Bring to a boil and reduce to a simmer. Simmer until tender, about five minutes or more.

  2. Place in a blender and puree until smooth. Return to saucepan, add cream, and heat thoroughly.



Asparagus with Citrus Brown Butter Sauce

Asparagus with Citrus Brown Butter Sauce
Yield: 4 servings
Author:
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
As springtime asparagus appears in the market, citrus fruits are making their fond farewell for the season. Choose whatever citrus looks best to you. I enjoy Cara Cara oranges, blood oranges, or mandarins. This dish is the essence of spring kissing citrus goodbye. Wait, don’t throw those peels and ends away. Instead, make a cream soup from them. This is a tip from my culinary school days. Waste not, taste great!

Ingredients

  • 1 pound asparagus spears
  • 2 tablespoons butter
  • 1 teaspoon grated citrus zest
  • ¼ cup citrus juice
  • Flaky sea salt
  • Fresh ground black pepper

Instructions

  1. Snap off the tough ends of the asparagus where they naturally break. Peel them while laying flat up to their tips.
  2. Bring a pot of water to a boil.
  3. Melt the butter in a small saucepan over medium heat. As the foam decreases and the butter just begins to brown, remove it from the stove. (Be aware that the butter will go from brown to burnt very quickly!) Add the citrus zest and cool off the heat.
  4. Bring the citrus juice to a boil in a small saucepan. Reduce by half. Remove from stove and cool. Slowly whip the cooled citrus juice into the brown butter.
  5. Add the asparagus to the boiling water with the tips just above the surface of the water. (the tender tips steam while the stalks boil for equal tenderness) Cook until al dente (crisp/tender). Drain in a colander.
  6. Top the asparagus with the citrus brown butter sauce—season with salt and black pepper. Serve hot.

Calories

85.27

Fat (grams)

6.03

Sat. Fat (grams)

3.71

Carbs (grams)

6.98

Fiber (grams)

2.43

Net carbs

4.55

Sugar (grams)

3.28

Protein (grams)

2.86

Sodium (milligrams)

216.00

Cholesterol (grams)

15.26

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

asparagus, brown butter, citrus
side dish, vegetable
American
Did you make this recipe?
Tag @chefsharingthetable on instagram and hashtag it #asparaguscitrusbrownbutter
Created using The Recipes Generator

Cream of Asparagus Trim Soup

Cream of Asparagus Trim Soup
Yield: 4 servings
Author:
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Wait, don’t throw those peels and ends away from asparagus. Instead, make a cream soup from them. This is a tip from my culinary school days. Waste not, taste great!

Ingredients

  • Peel and ends trims from 1 pound of asparagus spears
  • ½ cup onion, small diced
  • ½ teaspoon sea salt
  • 4 cups vegetable broth or chicken stock
  • ½ cup cream

Instructions

  1. Thinly slice the tough ends of asparagus and combine with the asparagus peel, onions, salt, and broth. Bring to a boil and reduce to a simmer. Simmer until tender, about five minutes or more.
  2. Place in a blender and puree until smooth. Return to saucepan, add cream, and heat thoroughly.

Calories

158.33

Fat (grams)

11.79

Sat. Fat (grams)

7.15

Carbs (grams)

10.28

Fiber (grams)

1.40

Net carbs

8.64

Sugar (grams)

5.10

Protein (grams)

4.62

Sodium (milligrams)

1297.50

Cholesterol (grams)

35.42

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

asparagus, cream, soup
soup
American
Did you make this recipe?
Tag @chefsharingthetable on instagram and hashtag it #asparagusscrapsoup
Created using The Recipes Generator
Linda HierholzerSOUPS, SIDESComment