Roasted asparagus is one of our favorite veggie side dishes. It’s the one vegetable I know I can always count on to be eaten by both me and Brandon. It seems like everything else is either something I love and he hates or vice versa. I’m trying to get him to come around on other vegetables but until then, asparagus FTW!
After we settled into our new place I headed out to the grocery store to stock up our new pantry and kitchen. We eat so much fruit and so many vegetables that I usually end up having to go to the store every 3 – 4 days. That wasn’t a big deal in Atlanta when the store was half a mile away but now it’s about 10-miles of mountain roads. It’s not like 10 miles is a huge deal but I am starting to have thoughts of planting a container garden so I can grow my own on our patio. We’ll see if that ever happens…
Anyway, so I’m in the store and I see the asparagus sitting there in all of its green glory. I start walking that way when someone swoops their cart in front of me and spends the next 5 minutes debating whether or not a bunch of asparagus is worth spending $1.19. ::insert all the rage face emojis:: I thought about, “Ummmm…EXCUSE ME…” and reaching ahead and just picking up my asparagus but then thought better of it. I had other vegetables to buy and chose to avoid the conflict instead. What irritated me was overhearing them spend 5 minutes arguing over whether or not asparagus was worth $1.19 and then, after deciding it was a fair price, opting not to buy it because they couldn’t afford it. They had FIVE 12-packs of soda in their cart! I’m sorry but it annoys me to no end that someone will drop $25 – $30 on soda and say they can’t afford $1.19 for vegetables. Like, no, you can afford it but you’re choosing sugar and crap instead.
I know I’m on a soapbox. I know I’m being bitchy and judgmental. I’ll stop but dang if it doesn’t frustrate me so much! Ok, on to the lemon & rosemary roasted asparagus…
- 2 full sticks of unsalted butter (1/2 lb)
- 3 medium onions, diced
- 1/2 cup all-purpose flour
- 10 cups of diced tomatoes (or 4 28oz cans of diced tomatoes), undrained
- 1 1/4 cup vegetable broth
- 1/3 cup sugar
- 1 1/2 tbsp salt
- 1/2 tsp pepper
- 1/2 tsp basil
- 1/4 tsp oregano
- 3/4 cup half-and-half
- In a 12-qt stock pot, melt the sticks of butter over medium heat. When melted, add diced onions and cook for 15 - 20 minutes or until onions are translucent but not browned.
- Add flour and stir approximately 3 - 5 until the roux is thickened but not browned.
- Add the tomatoes (undrained), vegetable broth, sugar, salt, pepper, basil, and oregano. Heat to boiling, then reduce heat to low. Simmer for 30 - 45 minutes, frequently stirring so the bottom of the soup doesn't burn.
- Add half-and-half, stir until well-blended.
- Remove from heat and use an immersion blender to puree until smooth. Return to low heat.
- Serve while hot.
- You can add a full basil leaf to the soup while cooking to boost the flavor but be sure to remove it before serving.
- If you do not have an immersion blender you can puree the soup in a regular blender but you must be sure the soup is cool before doing so.
- Soup can be frozen in individual containers or ziploc bags for up to 3 months.
- Serve topped with your favorite combination of mozzarella cheese, green onions, scallions, or croutons.