Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Fresh Asparagus Spears
3 1/4 c Water Divided
2 lg Potatoes (1 Lb.)
Peeled Diced
2 ts Chicken Bouillon Granules
3/4 c Skim Milk
1/4 ts Salt
1/8 ts White Pepper
Lemon Rind Strips (Opt.)

Clean Asparagus Cut Into 1 Inch Pieces. Combine Asparagus 1/4 C. Water
in A 3 Quart Casserole. Cover With Plastic Wrap, Turn Back One Corner To
Vent Microwave On High For 5 Min. Let Stand 3 Min. Add Remaining 3 Cups
Water, Potatoes Bouillon Granules To Asparagus Mixture. Cover With
Plastic Vent. Microwave At High For 10 Min., Stirring Once. Reduce Power
To Medium Microwave 15 To 18 Min. Let Mixture Cool Slightly. Pour About
1/3 Of Mixture Into Processor Process Until Smooth. Transfer Mixture To A
Large Bowl. Repeat Procedure With Remainingasparagus Mixture. Stir in
Milk, Salt Pepper. Cover Chill About 8 Hours. Stir Well Before
Serving. Garnish With Lemon Rind Strips. (Fat 0.5. Chol. 0.)

Browse by categories