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Roasted Asparagus with Grated Parmesan | Asparagus Soup Recipe

Posted on 29 March 2017

Roasted Asparagus with Grate Parmesan-Soup

 

Did you know that asparagus, the quintessential spring vegetable, was once classified in the lily family? It is a natural diuretic that is low in calories and sodium. Asparagus contains asparagusic acid. When the vegetable is digested, this chemical breaks down into a group of related sulfur-containing compounds, which may affect the smell of urine. It is an excellent source of vitamin B6, calcium, magnesium, and zinc, and dietary fiber, plant protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium. It is a very powerful heart healthy vegetable that is great alone, chopped and added to a salad, a dip, and of course soup!

For this recipe, I recommend using a good quality Parmesan cheese like aged Italian Reggiano Parmesan.

Roasted Asparagus with Grated Parmesan

Ingredients

2 ½ Pounds Fresh Asparagus (about 30 Large)

1 T Extra Virgin Olive Oil

½ t Sea Salt

¼ t Freshly Ground Black Pepper

¼ cup Freshly Grated Good Quality Parmesan Cheese

DIRECTIONS

1. Preheat oven to 400 degrees.

2. Cut the stalks of the asparagus to remove the fibrous ends. You can do this by taking a stalk and breaking it. It will naturally break where the stalk is no longer tough. If the stalks are thick, peel the bottom half of each. Lay them on a single layer sheet pan drizzle with olive oil. Sprinkle with sea salt and pepper.

3. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

Yields: 6 servings. Serving Size: 1 cup. Nutritional Content: 64 Calories, 2g fat 5%, 1g sat fat, 4g protein, 8g carbohydrates, 3g fiber, 161mg sodium. *You can try this recipe with other vegetables too!

Roasted Asparagus Soup

DIRECTIONS
1. Double the Roasted Asparagus with Grated Parmesan. Allow to cool.

2. Chop asparagus into 2”. Place in blender or food processor. Add 3 cups of water or low sodium chicken broth. Blend until your desired consistency. (Add additional cup of water if you want to thin the soup.) 

Yields: 9 servings. Serving Size: 1 ½ cups. Nutritional Content:  64 Calories, 2g fat 5%, 1g sat fat, 4g protein, 8g carbohydrates, 3g fiber, 161mg sodium. *You can try this recipe with other vegetables too!

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