Creamy Roasted Asparagus Pea (Printable)
Velvety roasted asparagus paired with sweet peas, finished with cream for a smooth, spring-inspired dish.
# What You'll Need:
→ Vegetables
01 - 1.1 lbs fresh asparagus, trimmed and cut into 2-inch pieces
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, peeled
04 - 1 cup frozen or fresh green peas (5.3 oz)
→ Dairy
05 - 0.42 cup heavy cream (or plant-based cream for vegan option)
→ Broth & Liquids
06 - 3.17 cups vegetable stock
07 - 1 tbsp olive oil
→ Seasonings
08 - 0.5 tsp sea salt, plus more to taste
09 - 0.25 tsp freshly ground black pepper
10 - 0.25 tsp ground nutmeg (optional)
→ Garnish
11 - Fresh herbs (chives, parsley)
12 - Extra drizzle of cream (optional)
# Directions:
01 - Preheat the oven to 400°F.
02 - Arrange the asparagus, onion, and garlic cloves on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast for 20-25 minutes until the asparagus is tender and lightly golden.
04 - Transfer the roasted vegetables to a large saucepan. Add peas and vegetable stock. Bring to a simmer over medium heat and cook for 10 minutes, until peas are tender.
05 - Remove from heat and blend the soup using an immersion blender or in batches in a countertop blender until completely smooth.
06 - Stir in the cream and nutmeg (if using). Taste and adjust seasoning as needed.
07 - Return to low heat to warm through if necessary.
08 - Ladle into bowls and garnish with fresh herbs and a drizzle of cream if desired.
# Expert Advice:
01 -
- Roasting the vegetables first creates depth you cannot get from stovetop cooking alone
- The texture becomes impossibly silky without any heavy techniques
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Blending hot soup requires caution either let it cool slightly or vent your blender carefully to avoid steam buildup
- The soup will continue thickening slightly as it sits so plan accordingly
03 -
- Trim woody asparagus ends by snapping them naturally where they want to break
- A pinch of nutmeg makes the flavors taste more cohesive