Preheat oven to 400°. Snap off and discard tough ends of asparagus. Coat asparagus lightly with cooking spray, and arrange in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp. kosher salt and 1/2 tsp. pepper.
Bake at 400° for 16 minutes or until tender and slightly browned, turning after 8 minutes. Remove from oven, and let cool.
Meanwhile, melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion, and cook, stirring frequently, 3 minutes or until tender. Add remaining butter, and stir until melted. Add potatoes, and cook, stirring occasionally, 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium, and simmer 6 minutes or until potatoes are tender.
Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat, and let cool 10 minutes.
Process asparagus mixture, in batches, in a blender or food processor 8 to 10 seconds or until smooth, stopping to scrape down sides. Return asparagus mixture to Dutch oven. Cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated. Season with salt and pepper to taste. Serve immediately.
This was very easy to make and tasty too. If you are looking for a good use of fresh asparagus for a light meal this recipe would be perfect. If I was looking for a heartier meal, then I would add less liquid and make it a bit thicker.
I made this for a co-worker whose husband just returned from the hospital after suffering a heart attack. I eliminated butter and salt from this recipe by using olive oil and homeade chicken broth. The patient loved it and it was hard for him to believe it was so low in sodium.
I love this soup - it is one of the few recipes that is not a cream based. I find that the asparagus only needs to cook for 12 minutes and I add lots of lemon pepper when cooking the asparagus for a zester flavor. It is also good served cold.
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