Asparagus Leek Bisque Recipes

ROASTED ASPARAGUS AND LEEKS

Steps:

• Place asparagus and leeks on an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; pour over vegetables. , Bake at 400° for 20-25 minutes or until tender, stirring occasionally.

ASPARAGUS LEEK BISQUE

Steps:

• Snap the asparagus. **
• Chop the stalks into 1-inch pieces and set aside.
• Clean and slice the leeks and set aside.
• In a heavy saucepan, heat the butter and olive oil over medium heat until the butter melts and the bubbles subside.
• Adding olive oil is an old French trick to keep the butter from burning, so the olive oil isn't necessary if you use ghee.
• Add the leeks and sauté until softened, about 4 minutes.
• Add chopped asparagus, salt, and pepper. Sauté another 8 to 10 minutes until the asparagus begins to soften.
• Pour in brandy and cook until reduced by half, 1 to 2 minutes.
• Add chicken stock and simmer over medium heat until the asparagus is tender, 15 to 20 minutes, stirring often.
• Using an immersible blender or working carefully in batches with a standard blender, pureé the soup until smooth.
• The mixture will be quite thick, so work carefully to avoid burns as you blend.
• Return to medium-low heat OR cool and place in the freezer for future meals.
• When ready to serve, heat over medium-low, add cream, and heat just until hot.
• Do not boil.
• Ladle into bowls and place a pile of crabmeat in the middle of each bowl, if using.

ASPARAGUS BISQUE WITH CURRY AND CRèME FRAîCHE

Steps:

• Bring 4 1/2 cups water, sliced leeks, and 3/4 teaspoon curry powder to boil in medium pot over medium-high heat. Boil 5 minutes. Add asparagus. Reduce heat to medium; cover and simmer until asparagus is tender, about 15 minutes. Cool slightly. Set aside 2 tablespoons crème fraîche; stir remaining crème fraîche, 4 tablespoons chopped dill, and 3/4 teaspoon curry powder into soup. Puree in batches in blender until smooth. Strain soup into large bowl. Season soup to taste with salt and pepper. Refrigerate until cold, about 4 hours, or up to 1 day.
• Divide chilled asparagus bisque among 6 bowls. Top each with 1 teaspoon crème fraîche. Sprinkle with remaining chopped fresh dill and whole pink peppercorns, if desired.

ASPARAGUS LEEK CHOWDER

Steps:

• In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender. Stir in the flour, salt and pepper until blended., Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn and pimientos; heat through.

ASPARAGUS BISQUE

Steps:

• Thaw the asparagus.
• Combine all ingredients in saucepan.
• Bring to a boil; simmer covered 8 - 12 minutes or until asparagus is tender.
• Process with blender until smooth.
• Pour into bowl.
• Serve hot or cover and chill at least 4 hours.

ASPARAGUS LEEK TART

Steps:

• Preheat oven to 425 degrees.
• Fit pre made pie crust into a 9 inch tart pan, with removal bottom (if you use the crusts that come rolled -- usually don't have to roll out creases).
• Press pastry into sides of pan, put into freezer for 15 minutes.
• Blind bake for 15 to 17 minutes until crust is golden, cool completely.
• Spread asparagus on a large jellyroll pan; spray with cooking spray and shake to get all sides, sprinkle with salt, roast until tender about 10 minutes.
• Cool and transfer to a plate.
• In a large skillet over med heat, melt butter. Add leeks, dill and salt (optional) cover and cook over med low heat until leeks have softened, 5 to 6 minutes.
• Transfer to small bowl.
• In a med bowl, whisk together milk and eggs, leeks and pepper.
• Pour unto crust.
• Arrange asparagus on top of milk mixture; sprinkle top with cheese.
• Bake until filling is set and golden on top, approx 30 minutes.
• Cool on a wire rack 30 minutes.
• Serve warm or at room temperature.

OVEN-ROASTED ASPARAGUS AND LEEKS

Steps:

• Preheat oven to 400 degrees.
• Trim each leek at root end, then cut off top where the thick green leaves begin.
• Cut in half lengthwise and soak in cold water 10 minutes.
• Rinse, then pat dry.
• Trim tough ends of asparagus.
• Combine leeks and asparagus in a large bowl.
• Drizzle with olive oil and add salt and pepper.
• Toss to coat.
• Place in a large roasting pan and roast until vegetables start to turn brown, about 25 minutes.
• Let cool 5 minutes, then drizzle with balsamic vinegar.

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS

Steps:

• Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
• In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
• While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
• Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.

ASPARAGUS AND LEEK SOUP

Steps:

• In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender. Purée two thirds of the mixture in a blender until it is very smooth, stir the purée into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat until it is heated through, but do not let it boil.

ASPARAGUS & LEEK QUICHE

Steps:

• Preheat oven to 350 degrees with rack in lowest position. Cut off woody ends of asparagus then cut in small pieces on the diagonal. Cut the white and light green part of the leek in half, then thinly slice. In a large skillet, heat oil over medium heat. Add leek and asparagus and season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes. Let cool.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 tsp salt, 1/4 tsp pepper. Place piecrust on rimmed baking sheet. Top with asparagus mixture, then pour the egg mixture on top of that. Bake until center of quiche is just set, about 50-60 minutes, and rotate the sheet halfway through. Let stand 15 minutes before serving.
• To store, let cool, then refrigerate up to one day. Reheat at 350 until warm, about 30 minutes.

ASPARAGUS AND LEEK BISQUE

Steps:

• In a heavy saucepan, melt butter over medium heat. Add leeks and sauté until softened, about 4 minutes.
• Add asparagus and pepper. Sauté another 4 minutes.
• Add flour and sauté until mixture begins to bubble and just starts to toast lightly. Gradually stir chicken stock into the flour mixture for a smooth consistency. Add sherry.
• Simmer until asparagus is tender, about 20 to 25 minutes. Remove pan from heat. Use an immersion blender to purée, and return pan to heat.
• Add cream and crab (optional), and stir until just heated through. Do not boil.