I arrived home late last night and do not have much time to plan and shop. So it is one of those...what's in the "cupboard dinner."
Therefore I am trying a roasted garlic shallot broth with asparagus and tortellinis.
Fortunatley the asparagus I bought four days ago is still fresh. I usually find that asparagus goes soggy after three days in the frig. But here is what I am doing:
Roast the shallot and whole garlic cloves (not peeled) in chicken broth in the oven. I check after an hour to see if they are soft..if so pull it out...if not leave it in and test after another 20 minutes or so. When done remove and set aside. Put some chicken broth in a skillet and bring to a boil, drop in appargus for one to two minutes. Drain asparagus, keep broth.
Puree a bit of the aspargus with the garlic and shallot broth. In a saucepan add the broth used in cooking the asparagus, add enough new broth to boil the torts. When the torts are about done add the puree of shalots and garlic, asparagus tips, and pepper and let simmer together to blend flavors but not enough that the asparagus cooks further.
Scoop into soup bowls and top with grated parmesean cheese.