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Roast Asparagus and Pea Soup

About this dish

Use Circulated Air Grilling

Cooking time 15-20 minutes

Serves 6 people



550g asparagus, trimmed

2 tbsp olive oil

Juice of half a lemon

1 large onion, sliced

1 leek sliced and washed

500g peas (frozen will work well)

1.5 litres vegetable stock

100 ml cream (optional)

Salt and pepper


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Circulated Air Grilling at 200C

1. Place the asparagus on the universal pan and drizzle over half the olive oil and the lemon juice. Season well with salt and pepper. Roast for about 6 minutes on shelf level 3.

2. Place the remaining oil in a large pan. Cook the onion and leek over a low heat for 8-10 minutes until soft but not coloured.

3. Add in the vegetable stock. Bring to the boil then add the peas and roasted asparagus. Cook for about 5 minutes. Add half the cream if using. Season well and blend until smooth.

4. Serve hot in bowls with the extra cream.

Note: The asparagus can be roasted using Microwave Combination. Choose Grill Setting 3 and 90W and cook for 4-5 minutes.