Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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