Tryout this quick Brunch friendly buttery Spring Asparagus Tart recipe. Use these simple easy steps to create a tasty and visually enticing dish.
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Toss asparagus with olive oil. Season asparagus stalks and lay out on a creamy Mascarpone base in one direction. Lay out the other half in the opposite direction. Bake for 25 minutes at 400 degrees.
3. Serve tart with lightly dressed greens.
Sunny Anderson walks us through making her Cream of Asparagus Soup. First she adds half a stick of butter to a big pot and sautes onions and garlic for flavor. This will form the base of the soup. After adding a clove of garlic to the pot, Sunny chops up half a red onion. Since the soup will be pureed in a blender later on, she notes that you don't have to be meticulous in your chopping. Do make sure to include a lot of the onion's surface area, though, so all its flavors can come out in the soup. She then adds some salt and pepper to the garlic and onions, and also adds a little bit of oil to the pot to keep them from browning too much. Next Sunny adds the asparagus. She reminds us that since everything will be pureed later to not worry too much about the asparagus's tough ends. She chops the asparagus spears into approximately one-inch pieces and adds them to the pot. Adding the asparagus at this stage of cooking, before adding any vegetable or chicken broth, ensures it gets nice and tender while caramelizing a bit. Sunny then adds about six cups of chicken broth to the soup. It's time to turn off the heat and start pureeing soup in the blender. Sunny cautions to only fill the blender about halfway each time so you don't end up with a soup explosion. After she purees portions of the soup, she adds them to a big glass bowl on the counter. She adds the last blenderful of soup directly back to the pot and adds the rest of the pureed soup from the bowl. She turns the heat back on the burner. Sunny notes that since asparagus is a beautiful green color, you don't want to cook it down so long that it turns a muddy brown color. You want people to know it's a fresh asparagus soup that you've made. Now it's time to add the sour cream, which adds zip and zest to the soup. Sunny let hers sit at room temperature so the sour cream can melt in right away and get nice and velvety. She turns up the temperature a bit again and adds a dash of Hungarian hot paprika at the end. The soup is now ready. She warns that after one taste of her asparagus soup, you'll be looking for a bigger spoon.