CRAB AND ASPARAGUS SOUP
I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.
Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
- Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
- Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.
Nutrition Facts : Calories 400, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 99 milligrams, Sodium 468 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 41 grams, Sugar 5 grams
LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS
Provided by Emeril Lagasse
Categories main-dish
Time 35m
Yield 16 ravioli, 4 servings
Number Of Ingredients 26
Steps:
- Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.
- Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli.
- Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately.
- Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.
- Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.
- With a sharp knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length.
- Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately.
CRAB AND ASPARAGUS SOUP
This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.
Provided by Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
- Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
- Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.
EASY CREAMY CRAB AND ASPARAGUS SOUP
Creamy soup with crab, potatoes, and asparagus. I made this on a whim one Sunday when crabmeat was on sale at the store. It comes together quickly and is very tasty! You could easily replace the asparagus with another vegetable with equally good results.
Provided by gax000
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
- Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
- Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.5 g, Cholesterol 41.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 3.4 g, Sodium 613.5 mg, Sugar 5.5 g
CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO
Provided by Hubert Keller
Categories Soup/Stew Shellfish Vegetable Appetizer Sauté Seafood Crab Asparagus Avocado Spring Summer Chill Party Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
- Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
- Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.
ASPARAGUS WITH RED PEPPER SAUCE
Provided by Moira Hodgson
Categories appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Coarsely chop the bell peppers and onion. Place them in a heavy pot with the rest of the ingredients except the asparagus and the remaining yellow bell pepper. Simmer, covered, over low heat for 30 minutes. The mixture should be very soft. Uncover and let it cool to room temperature.
- Put the cooled mixture into a food processor or blender and puree until smooth. Then press the sauce through a fine sieve to eliminate bits of skin.
- Heat boiling water in the bottom of a steamer. Put the asparagus in the steamer basket, cover, and cook until done, about three minutes.
- Spoon some red pepper puree on each of four salad plates. Arrange the asparagus neatly on top. Garnish each plate with the diced pepper and a few grindings of black pepper.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 4 grams
ASPARAGUS CRAB QUICHE
I almost always serve this quiche when I have company for lunch because it makes such a pretty presentation, but it's not hard to make. It gets rave reviews from family and friends-almost everyone who tastes it asks for the recipe.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a large saucepan with enough water to cover; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat. Combine Swiss cheese and flour; sprinkle over crab. , In a small bowl, whisk eggs, cream, salt and hot pepper sauce. Pour into pastry. Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche. , Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 397 calories, Fat 24g fat (12g saturated fat), Cholesterol 186mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
LUMP CRABMEAT AND ASPARAGUS TAGLIATELLE
Steps:
- Bring large pot of salted water to a boil. Once boiling, blanch asparagus until crisp-tender, about 2 minutes. With slotted spoon, transfer to a colander. Rinse asparagus under cold water. Drain asparagus well and set aside. Keep the pot of water boiling for the pasta. In a large skillet, heat olive oil over medium-high heat. Add leeks. Cook until leeks are soft, about 3 minutes. Add white wine and cook until reduced by half, about 2 minutes. Reduce heat and add cream and lemon zest. Simmer until the sauce coats the back of a spoon. Add crabmeat and continue to simmer until just heated through. Season with salt and pepper. Remove from heat. Meanwhile, cook pasta in boiling salted water until tender but still firm to bite. Drain pasta. Add the sauce, asparagus, and pasta to the pot and cook over medium heat, tossing, approximately one minute, or until heated through. Serve Immediately.
ASPARAGUS AND CRAB CASSEROLE
Steps:
- Preheat the oven to 375°F.
- Melt the butter in a saucepan set over medium heat. Stir in the flour and cook, stirring, for 3 minutes. Gradually add the milk and stir until thick and smooth, about 5 minutes. Add the Cheddar and Swiss cheeses, and stir until melted. Add the salt and pepper. Set aside.
- Hold an asparagus spear with both hands, about 2 inches from the ends. Gently bend the asparagus until it snaps. It will break at the point where the stem gets too tough to be enjoyable; discard the stem. Repeat for all your asparagus. Cook the asparagus in boiling water until just tender, 2 to 3 minutes. Drain.
- Place the asparagus in a 9 x 13-inch casserole dish. Scatter the crab meat over the asparagus, then pour in the cheese sauce. Sprinkle with the Parmesan, then bake for about 30 minutes or until top is golden brown and the sauce is bubbling.
ASPARAGUS SOUP
Velvety asparagus soup, lovely green color, great with crunchy rolls. My friend gave me this recipe, it originally used chicken broth. When my daughter became vegetarian, I modified it with vegetable broth instead! It also doubles easily. This soup will tempt even asparagus haters!
Provided by Pyromommy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
- Return mixture to microwave safe dish, stir in milk and microwave until heated through.
Nutrition Facts : Calories 118.5 calories, Carbohydrate 11.2 g, Cholesterol 18.3 mg, Fat 6.8 g, Fiber 2.9 g, Protein 5.2 g, SaturatedFat 4.1 g, Sodium 197.9 mg, Sugar 6.9 g
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