Chef Chuck's Creamy Roasted Asparagus Soup

Zuppa Di Asparagi Arrosto


Creamy Roasted Asparagus Soup
This smooth and creamy soup sets the springtime mood. The deep roasted flavors came as no surprise, lunch in the sun! The additive of mascarpone cheese was a prefect blend of tranquil heaven, so healthy for all to enjoy!


1 bundle of organic asparagus
2 potatoes cubed
3 garlic cloves
3 tablespoons extra virgin olive oil
2 tablespoons butter
2 cups of vegetable broth
3 tablespoons of mascarpone cheese
1 tablespoon flat leaf parsley, chopped
salt and pepper to taste


Cut asparagus ends off and place on a baking pan with whole garlic cloves, skins on. Drizzle with olive oil. In separate pan put cubed potatoes and also drizzle with oil, salt and pepper both pans. Roast pans in oven on broil until edges are blackened, turn vegetables occasionally. Rough chop parsley and all veggies, then peel garlic, add to stove top pot. Add vegetable broth, bring to a simmer. Then place mixture in blender with mascarpone cheese and blend to a smooth consistency.

Chef Chuck's Risotto alla Primavera

Risotto all Primavera


Risotto alla Primavera, is an Italian creamy rice dish, with tender spring vegetables. Arborio rice is used, because of it's high starch content. The rice is soft on the outside yet firm on the inside. Organic vegetables are always the best choice and organic broth. A healthy alternative for a dinner or a side dish.


Risotto Primavera
1 cup arborio rice
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 onion, diced
1 celery stalk, diced
1 carrot, diced
1/2 pound asparagus, cut in 1" pieces
1/2 red bell pepper, diced
4 cups vegetable broth
1 cup parmigiano cheese, grated
1 tablespoon fresh parsley, chopped


In a large frying pan heat olive oil with butter saute onions, celery, carrots, (soffritto) and bell peppers for 3 minutes. Add rice and cook for 2 minutes to coat each grain, stirring occasionally. Slowly add about 3 ounces of broth and gently stir till almost absorbed. Continue to add a little broth at a time and wait until each addition of broth is absorbed before adding more. This process takes about 25 minutes. Add asparagus towards the end of the cooking then add parmigiano cheese and parsley.

Chef Chuck's Italian Asparagus

Asparagi

Asparagus sprouting is a sign that spring is near something we all want to hear. A healthy vegetable low in calories, rich in vitamins A and B. I like the thin stalks they seem to be more tender and more enjoyable to eat. I used small red nubian garlic from Sicily that I grew last year any good quality garlic will do. This dish is a meal in itself it has everything you desire bread, meats, cheese, and vegetables. Served with a glass of wine we have a well balanced dinner!


Italian Asparagus
1 pound organic asparagus
2 tablespoons extra virgin olive oil
7 small garlic cloves, thinly sliced
2 eggs
1/4 cup water
2 slices Italian bread
8 thin slices prosciutto
parmigano shavings
salt and pepper to taste


Wash stems, holding one stalk at each end bend and where it breaks is where you want to cut the rest. In a frying pan add olive oil and garlic and simmer 30 seconds. Add asparagus, water, salt and pepper simmer for 5 minutes with lid on. In a separate frying pan cook egg sunny side up! Place 1 thin slice of bread on serving plate wrap some of the asparagus with proscuitto and place on top of bread. Then put egg on top of stalks, drizzle oil, garlic, shaved parmigiano, salt and pepper on top of dish.
Serves 2