Asparagus is the most amazing veg! It is a fast and fabulous dish to compliment any meal. Put it on a salad, pair it with a steak or salmon, or puree it into a stunning soup!
Cut away or snap the asparagus to find the tender portion of the stalk. Once they are all snapped store the asparagus stalks in a highball glass with some water in the fridge. This will keep it hydrated and crisp.
Now it’s time to heat up the block and get to grilling! Once your block is screaming hot (between 400°-500°) coat the surface with a high temperature oil and line up the little green soldiers! All you need to do is roll them while they roast to achieve your desired tenderness.
For a salad, roast them for a shorter amount of time for a brighter green then chop them to a preferred width and sprinkle on top!
As a side for salmon or a beef filet simply plate roasted asparagus and add a squeeze of lemon. It will be bright and delicious.
For a soup combine the following in a blender and blend until creamy.
1 pound roasted asparagus
1/2 cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon pink Himalayan salt
1 pinch ground black pepper
1 cup milk
1/2 cup sour cream
Garnish with a dollop of sour cream and a sprinkle of cilantro.