Roasted Asparagus and Garlic Soup

7Photo Credit: Ashley Cuoco

It’s been extra spring-y lately. All I want to do is lay in the grass and nap in the sun, half in-half out of consciousness style. I find myself craving spring vegetables like asparagus. The asparagus and garlic combo is so tasty! Crack a generous amount of pepper and top with parsley. Restaurant worthy? Yes!


  • 2 pounds asparagus, tips trimmed
  • 10 garlic cloves, smashed
  • 2 Tbsp olive oil
  • salt and fresh ground pepper, to taste
  • 3 cups low sodium vegetable broth
  • 1 cup milk (replace with broth for dairy-free version)
  • 1 Tbsp finely chopped parsley
  • cracked pepper and chopped parsley, for garnish
  1. Preheat your oven to 450F. Toss asparagus and smashed garlic with olive oil and season with salt and pepper. Arrange asparagus on prepared baking sheet over parchment paper in a single layer. Roast for 12 minutes, stirring half way through.
  2. Remove from oven and allow to cool slightly. Transfer asparagus and garlic to a blender. Add broth and milk, blending until smooth. Work in batches if necessary. Transfer soup to a soup pot and warm over medium-high heat. Thin with more broth if desired. Season with salt and pepper to taste. Add finely chopped parsley and stir though. Enjoy!








All Photo Credit: Ashley Cuoco

Roasted Artichoke with Garlic Cloves

8Photo Credit: Ashley Cuoco

I’ve always stared at artichokes in the produce aisle with the blank look of confusion. Giant leafy green thing. I didn’t grow up eating them but this weekend I decided to give it a try. After a generous squeeze of lemon, drizzle of olive oil, salt, pepper and a nest of 4 garlic cloves, this little guy roasted in the oven for 60 minutes. It came out smelling so fragrant and savory. When it cooled slightly I peeled away at the outer layers and made it to the center, where the layers were super tender and saturated in that unbelievable garlic-y goodness. Extremely tasty! Don’t be intimidated.


  • 1 large artichoke
  • 1/2 lemon
  • salt and freshly cracked pepper
  • 1 Tbsp cold pressed olive oil
  • 3-4 garlic cloves
  1. Preheat oven to 425 degrees. Cut off the bottom stem of the artichoke and the top 1/3 off. Using a small knife, hollow out and discard the inner center leaves.
  2. Spread out the leaves as much as possible and drizzle with the juice of half a lemon and olive oil. Make sure it gets in all those layers! Season generously with salt and pepper. Don’t be shy.
  3. Nestle the peeled garlic cloves in the hollow center. Wrap the artichoke tightly in aluminum foil and roast for 60-65 minutes until very tender. Pull apart those leaves and devour! Eat the garlic, too.


4369All Photo Credit: Ashley Cuoco