olive oil cooking spray
1/2 tsp. kosher salt
1/2 tsp. pepper
4 tbsp. butter
1 sweet onion, diced
2 medium-size red potatoes, peeled and diced
4 cups chicken broth
Salt and pepper to taste
Preheat oven to 400 degrees. Snap off and discard tough ends of asparagus. Arrange asparagus in a jelly-roll pan and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake at 400 degrees for about 15 minutes, depending on thickness, or until spears begin to brown lightly. Remove from oven and cool. Meanwhile, melt 2 tbsp. butter in a large Dutch oven over medium-high heat; add onion and cook, stirring frequently for about 3 minutes or until tender. Add remaining butter and stir until melted. Add potatoes and cook, stirring occasionally, for about 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium and simmer about 6 minutes or until potatoes are tender. Chop asparagus into 1/4-inch pieces; reserve a few pieces to add to finished soup later. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat and let cool 10 minutes. Process asparagus mixture, in batches, in a blender or food processor 8 to 10 seconds or until smooth, stopping to scrape down sides. Return asparagus mixture to Dutch oven and add reserved pieces of chopped roasted asparagus. Cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated. Season with salt and pepper to taste. Serve immediately. Serves 4.
