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.)

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