The following recipe is truly restaurant-worthy, and it just so happens that it is suitable for Sunday brunch, just as it is for a weekday dinner. One sample spoonful from the pot, and it will be love at first bite, guaranteed.
We've made a spring-fresh asparagus soup before, with the addition of potatoes and leeks, but here and now, we are focusing on the salad to bring unexpected elements to the bowl.
We suggest romaine lettuce, though, in reality, you are free to mix it up as you wish and choose from whatever greens are fresh and in season.
Arugula, commonly called the rocket, will add a peppery flavor to any salad, while butter lettuce enriches the plate with large cupped leaves, complementing the distinctive taste of asparagus. Curly endive will certainly add an element of art to the salad plate along with its characteristic crunchy bitterness.
And mâche, also known as lamb's lettuce, will bring a hint of softness to the salad. Be creative and add dandelion greens, or lesser-known leafy greens, for bonus nutrients in your meal.
Young, tender asparagus is a spring-harvested crop, so make sure you are ready with a bunch of recipes for when it is in season!
Asparagus and tomato with gremolata make for a wonderful side dish or appetizer next to any Paleo protein, while roasted asparagus with salt and pepper is as simple as it gets. Asparagus soup, though, is truly the way to go.
Creamy Asparagus Soup With Roasted Garlic Caesar Salad Recipe
Serves: 4 Prep: 20 min Cook: 35 min
Ingredients
- 2 pounds of asparagus
- 1 onion, chopped
- 3 tbsp. cooking fat
- 5 cups homemade chicken broth
- ½ cup full-fat coconut milk
- ¼ tsp. lemon juice
- Salt and pepper to taste
Salad Ingredients
- 2 garlic cloves, minced
- 2 tbsp. capers drained and rinsed
- ½ tsp. Dijon mustard
- 1 tbsp. fresh lemon juice
- ¼ cup olive oil
- 2 tbsp. mayonnaise
- Salt and pepper to taste
- 1 head of romaine lettuce
Roasted Garlic Ingredients
- 1 small head of garlic
- 1 tbsp. olive oil
Preparation
- Cut asparagus stalks into 1-inch pieces.
- In a large, heavy pot over medium-low heat, melt 2 tablespoons of cooking fat. Add onions and cook until translucent and soft.
- Add asparagus and cook for five minutes, stirring constantly.
- Slowly add the broth to the mixture and season to taste with salt and pepper. Allow mixture to simmer, cover, and cook until asparagus is tender approximately 15 minutes.
- Remove soup from heat and blend until smooth.
- Return soup to low heat. Whisk in coconut milk and the remaining cooking fat.
- For caesar salad: Preheat oven to 375 F.
- Slice the stem end of the whole garlic head off, so that the clove tips are exposed. Drizzle with 1 tablespoon olive oil, wrap in foil, and cook in the oven for approximately 40 minutes or until garlic is very tender. Once cooked, allow cooling.
- Pop out the roasted garlic cloves from their skins.
- In a food processor, combine roasted garlic, raw garlic cloves, and capers. Pulse until very finely chopped.
- Add the mustard and lemon juice to the processor and continue to mix.
- Slowly add olive oil and mayonnaise.
- Season with salt and pepper to taste.
- Drizzle the dressing over the romaine lettuce.
- Serve soup with salad.
📖 Recipe
Creamy Asparagus Soup with Roasted Garlic Caesar Salad Recipe
Ingredients
- 2 pounds of asparagus
- 1 onion chopped
- 3 tbsp. cooking fat
- 5 cups homemade chicken broth
- ½ cup full-fat coconut milk
- ¼ tsp. lemon juice
- Salt and pepper to taste
Salad Ingredients
- 2 garlic cloves minced
- 2 tbsp. capers drained and rinsed
- ½ tsp. Dijon mustard
- 1 tbsp. fresh lemon juice
- ¼ cup olive oil
- 2 tbsp. mayonnaise
- Salt and pepper to taste
- 1 head of romaine lettuce
Roasted Garlic Ingredients
- 1 small head of garlic
- 1 tbsp. olive oil
Instructions
- Cut asparagus stalks into 1-inch pieces.2 pounds of asparagus
- In a large, heavy pot over medium-low heat, melt 2 tablespoons of cooking fat. Add onions and cook until translucent and soft.3 tbsp. cooking fat, 1 onion
- Add asparagus and cook for five minutes, stirring constantly.
- Slowly add the broth to the mixture and season to taste with salt and pepper. Allow mixture to simmer, cover, and cook until asparagus is tender, approximately 15 minutes.5 cups homemade chicken broth, Salt and pepper to taste
- Remove soup from heat and blend until smooth.
- Return soup to low heat. Whisk in coconut milk and the remaining cooking fat.½ cup full-fat coconut milk, 3 tbsp. cooking fat
- For caesar salad: Preheat oven to 375 F.
- Slice the stem end of the whole garlic head off, so that the clove tips are exposed. Drizzle with 1 tablespoon olive oil, wrap in foil, and cook in the oven for approximately 40 minutes or until garlic is very tender. Once cooked, allow cooling.¼ cup olive oil, 1 small head of garlic
- Pop out the roasted garlic cloves from their skins.
- In a food processor, combine roasted garlic, raw garlic cloves, and capers. Pulse until very finely chopped.2 garlic cloves, 2 tbsp. capers drained and rinsed
- Add the mustard and lemon juice to the processor and continue to mix.½ tsp. Dijon mustard, ¼ tsp. lemon juice
- Slowly add olive oil and mayonnaise.1 tbsp. olive oil, 2 tbsp. mayonnaise
- Season with salt and pepper to taste.Salt and pepper to taste
- Drizzle the dressing over the romaine lettuce.1 head of romaine lettuce
- Serve soup with salad.
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