Young, tender asparagus is a spring harvested crop, so make sure you are ready with a bunch of recipes for when it is in season! Asparagus and tomato with gremolata makes for a wonderful side dish or appetizer next to any Paleo protein, while roasted asparagus with salt and pepper is as simple as it gets. Asparagus soup though, that is truly the way to go.
Serves: 4
Prep: 20 min
Cook: 35 min
Protein: 10g / 10%
Carbs: 19g / 20%
Fat: 30g / 70%
Ingredients
2 pounds of asparagus
1 onion, chopped
3 tbsp. cooking fat
5 cups homemade chicken broth
1/2 cup full-fat coconut milk
1/4 tsp. lemon juice
Salt and pepper to taste
Preparation
Cut asparagus stalks into 1-inch pieces.
In a large heavy pot over medium-low heat, melt 2 tablespoons of cooking fat. Add onions and cook until translucent and soft. Add asparagus and cook for five minutes, stirring constantly. Slowly add the broth to the mixture and season to taste with salt and pepper. Allow mixture to simmer, cover, and cook until asparagus is tender, approximately 15 minutes. Remove soup from heat and blend until smooth. Return soup to low heat. Whisk in coconut milk and remaining cooking fat.