Roasted Asparagus Chowder
Miz Helen's Kitchen
Serves 8 to 10
Ingredients
2 pounds fresh asparagus
7 cups Irish potatoes, bite size chop
2 medium onions, bite size chop
3 garlic cloves, minced
2 cups frozen corn
4 tablespoons olive oil
2 tablespoons lemon juice
zest of 1 lemon
4 tablespoons butter
4 cups vegetable or chicken broth
1 cup half and half
2 teaspoons salt
1 teaspoon pepper
3 tablespoons dill weed
dash cayenne pepper
sour cream for garnish
Directions
Wash the asparagus and chop it in 3 lengths, preserving the tips.
Toss the asparagus with 2 tablespoons olive oil and 2 tablespoons lemon juice.
Place the seasoned asparagus on a shallow baking dish and roast in the oven at 425 degrees for 20 minutes until the asparagus is tender. Remove from the oven and set aside.
In a large stock pot, heat the remaining 2 tablespoons of olive oil and add the onions, garlic and potatoes. Brown the potatoes and cook until the onions are clear and the potatoes are very tender.
Add the broth and the half and half, and corn mix well.
Very carefully stir in the asparagus and all the remaining seasons plus the lemon zest then mix well. Carefully stir in the butter.
Cook on medium low heat for 20 to 30 minutes and then on simmer until ready to serve.
Garnish with sour cream
Enjoy!