The best asparagus soup recipes - 2 recipes
If you like this, you'll definitely like: wild asparagus
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
Top rated Asparagus soup recipes
Asparagus and Tapenade Verrine
![Asparagus and Tapenade Verrine](/media/t_123_14829_4439_crop.jpg/tsp/asparagus-and-tapenade-verrine.jpg)
By Edith - Blog "Mes tables de fête"
Cut the tender part of the asparagus into pieces, mix them with yogurt and one or two tablespoons of oil to obtain ...
- For 4/6 glasses
- Asparagus Mousse:
- 8 asparagus cooked
- 1 small container plain yogurt
- olive oil
- cardamom flavored vinegar
- pepper, salt
- Tapenade:
- 4-5 oz green olives stuffed with anchovies
- 1 cup dried tomatoes
- olive oil
- Espelette
- Garnish:
- Cherry tomatoes
- Olives
- crackers or breadsticks
How to make mini asparagus and Parmesan flans
![How to make mini asparagus and Parmesan flans](/cache/slideshow/comment_faire_des_petits_flans_aux_asperges_et_parmesan_en_9_etapes.jpg/c12b90cc97a9bd0ceec9e0c9d5f20f54.jpg)
By Pascale Weeks
How to make mini asparagus and Parmesan flans
Asparagus spinach soup
![Asparagus spinach soup](/media/img_0993_crop.jpg/tsp/asparagus-spinach-soup.jpg)
By Barborama
Creamy, full of wonderful veggies, impossible to mess
- 2 pounds asparagus (about 2 large bunches or 3 bunches of asparagus tips)
- 29 ounces (2 cans) of chicken broth or 1 box
- 2 tablespoons of Better-Than-Bouillon Reduced Sodium chicken base
- (or two bouillon cubes in a pinch)
- 12 to 16 ounces of fresh spinach
- (or 1 brick of frozen spinach, cooked and drained)
- 3 large shakes of Tabasco Sauce or a pinch of cayenne pepper
- ¼ teaspoon of garlic powder or more to taste
- Pepper to taste
- Shredded Parmesan cheese
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