Minted Asparagus Pea Soup with Seared Shrimp & Parmesan Crisps

Directions

1. Preheat the oven to 400°F and set out two parchment-lined baking sheets.
2. Rinse the shrimp, pat dry, and set aside; if using fresh shrimp, skip the rinsing step.
3. Trim woody ends from the asparagus, cut into 1-inch pieces, and spread on a baking sheet. Drizzle with olive oil and roast until tender, about 10–12 minutes.
4. Line a sheet with parchment and grate Parmesan into small piles. Bake until the piles are lightly browned, 5–7 minutes, then remove and let rest briefly.
5. Mince the shallot and garlic. Heat a large pot over medium heat and add oil to coat the bottom.
6. Sauté the shrimp just until opaque, 3–4 minutes, then transfer to a plate.
7. Add more oil to the pot, then the shallot and garlic. Cook until the shallots soften and become translucent, 2–3 minutes.
8. Rinse, dry, and finely chop the mint leaves; add to the pot.
9. Stir in the peas, broth, salt, and pepper and bring to a boil, then simmer 4–5 minutes until peas are tender.
10. Add the roasted asparagus and cream to the pot. Purée with an immersion blender until smooth, heating just until warmed through, 2–3 minutes; reserve some asparagus for garnish.
11. Ladle into bowls, swirl with a bit more cream, then top with the reserved asparagus, Parmesan crisps, and shrimp.