Yield: 4 servings
Time: 30 minutes
Roasting asparagus intensifies its flavor so much more than when they are simply steamed. It has become my favorite way to prepare them and to give another dimension to many dishes. Roasted asparagus soup is an elegant choice for a first course or light lunch. The crispy Prosciutto shards add a lick of saltiness to each spoonful.
- 1 1/2 lbs (675 g) green asparagus, trimmed and cut into 1″ (1/2 cm) pieces
- 2 Tbsp olive oil
- sea salt and freshly ground pepper
- 1 cup (225 g) chopped onion
- 1 garlic clove, finely chopped
- 4 cups ( l liter) chicken stock
- large potato cut into small cubes, about 1 cup (225 g)
- 1/4 tsp freshly grated nutmeg
- 1-2 Tbsp lemon juice, or to taste
- 4 Prosciutto slices for garnish (optional)
Line a baking pan with parchment paper.
Preheat oven to 400ºF/200ºC.
In a bowl, toss asparagus pieces with 1 tablespoon olive oil, sea salt, and pepper. Arrange asparagus pieces in a single layer on a baking pan and roast it until the pieces look shriveled, about 15-20 minutes depending on the thickness of the asparagus. Remove from the oven and set aside on paper towels.
Reduce oven temperature to 350ºF/180ºC. Place prosciutto slices on the same baking pan you used for the asparagus roasting and bake them for 10 minutes or until they look crispy. Set aside when done.
Meanwhile, heat remaining tablespoon of olive oil over medium-high heat in a large saucepan. Sauté onion and garlic until soft about 10 minutes. Add roasted asparagus, chicken stock, diced potato and nutmeg to the saucepan. Reduce the heat and simmer for about 10 minutes longer or until potato is very soft.
Let it cool a bit and puree the soup in a blender until smooth. Return soup to the saucepan. Add lemon juice. Taste for salt and pepper. Ladle soup into warmed plates and garnish it with Prosciutto shards.