Recipe Instructions:
Ingredients
3 cups raw asparagus, chopped into 2-inch pieces, woody ends removed
1½ tsp plus 1 tsp olive oil
½ tsp dried thyme leaves
¼ cup reduced-sodium chicken or vegetable broth
1 tbsp all-purpose flour
2 cups 1% low-fat milk
½ tsp salt
2 tbsp chopped flat-leaf parsley
2 tbsp roasted pepitas
1 clove garlic, minced (optional)
2 tsp grated lemon peel
Directions
1. Preheat oven to 400˚F.
2. Place asparagus in a medium mixing bowl. Add 1½ tsp olive oil and thyme. Toss to coat asparagus. Place asparagus on a baking sheet. Roast until fork-tender, about 7–10 minutes. Cool for 5 minutes.
3. Place asparagus mixture in a food processor with broth. Blend until smooth, about 1–2 minutes.
4. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Add pureed asparagus and stir to combine. Bring to a boil. Reduce heat. Simmer for 5 minutes, stirring constantly. Remove from heat. Stir in salt.
5. To make the gremolata, combine parsley,1 tsp of olive oil, pepitas, garlic, and lemon peel in a small bowl. Toss to combine.
6. To serve, divide soup equally between two bowls. Top with equal amounts of gremolata.
Per serving: 269 calories, 14g fat, 4g saturated fat, 23g carbs, 5g fiber, 18g protein
Star Power: Pepitas (roasted pumpkin seeds) pack in protein plus powerful minerals such as manganese, phosphorus, magnesium, copper, zinc, and iron. Asparagus delivers more than 10% of your daily needs for 15 vitamins and minerals.
