Servings: Serves 4–6
Ingredients 3 pounds asparagus, trimmed2 cups yellow onions, chopped4 Tbsp. extra-virgin olive oilPinch Kosher saltBlack pepper to taste4 ounces soft tofu2 cups chicken broth2 scallions, chopped fineExtra olive oil for drizzling3 Tbsp. toasted pine nuts1 jalapeño, seeded and chopped fine (optional)
Preheat oven to 450°.
Cut tough ends off asparagus. Lay asparagus flat on a roasting sheet. Drizzle with 2 tablespoons of extra-virgin olive oil and a healthy pinch of Kosher salt. Toss to coat asparagus in olive oil and salt.
In a second roasting sheet, place the sliced onions and drizzle with 2 tablespoons of olive oil. Add a sprinkle of Kosher salt and toss to coat.
Place the pans in the oven and roast for 20 to 30 minutes, turning vegetables one time . Remove from oven when onions are soft and caramelized and asparagus begins to sweat and brown slightly. In a blender, add half the asparagus, half the onions, 2 ounces tofu and 1 cup chicken broth. Purée for 1 minute. Pass the purée through a strainer into a separate pot. Repeat blending and straining with remaining asparagus, onions, tofu and chicken broth.
Heat the blended soup through until hot, approximately 5 minutes.
To toast the pine nuts, put 2 tablespoons of pine nuts onto a cold frying pan on medium heat for 3 to 4 minutes, shaking the pan back and forth until the nuts start to turn golden and toasty. Do not overheat nuts; they will burn easily. Remove from heat and set aside.
Ladle hot soup into a bowl and garnish with scallions, pine nuts, and chopped jalapeño. Soup can be served hot or cold. Salt and pepper to taste.
Prep Time: 15 minutes
Inactive Prep Time: 5 minutes
Cook Time: 35 minutes
This recipe may appear slightly modified from what you've seen on television.