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Garlic-Roasted Spring Vegetables With Cream Of The Crop Asparagus

Posted on Jun 6, 2019 by in Dairy Free | 0 comments

Garlic-Roasted Spring Vegetables With Cream Of The Crop Asparagus

Servings: 4

1 pound fresh asparagus spears with tough ends trimmed
3 tablespoons olive oil
1 teaspoon garlic, minced
1 teaspoon + 1/2 teaspoon Kosher salt, divided
1/4 teaspoon ground black pepper
1 cup halved grape tomatoes
1 cup fresh yellow corn kernels
1 small quartered and separated onion
1 cup vegetable broth
2 cups Dairy-free Unsweetened Coconut Milk Beverage
1 tablespoon chopped flat-leaf parsley, if desired for garnish

Preheat oven to 425 degrees Fahrenheit.
Using 2 baking sheets, line with parchment paper.
Place trimmed asparagus spears onto one baking sheet.
Combine olive oil, garlic, 1 teaspoon of Kosher salt and ground black pepper in bottom of large bowl.
Drizzle half of mixture over asparagus spears on baking sheet.
Toss to coat, arranging spears into single layer for even roasting.
In a bowl, add grape tomato halves, corn kernels and onions to remaining olive oil mixture.
Toss to coat and spread mixture out evenly onto second baking sheet.
Roast vegetables on baking sheets for 12 to 15 minutes.
Removing from oven, reserve 4 asparagus spears.
Chop the 4 spears into bite-sized pieces.
Place remaining asparagus spears and roasted onions into large food processor.
Add vegetable broth and puree until smooth.
Place mixture into medium-large saucepan with coconut milk beverage and remaining 1/2 teaspoon Kosher salt, stirring to mix well.
Heat mixture over medium heat, stirring regularly, for about 6 to8 minutes, making sure concoction DOES NOT BOIL.
Divide and ladle soup into 4 shallow serving bowls.
Decoratively mound equal amounts of tomato halves, corn and chopped asparagus to center of soup in each bowl.
Garnish with equal amounts of chopped parsley, if desired. Serve immediately.

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