12 Asparagus, large stalks 3 tbsp Heavy cream 1/2 cup Water, cold 1/2 tsp Salt 1/4 tsp Pepper, freshly ground Lemon Juice, a few drops
1. In a large pot of boiling, salted water, cook the asparagus until tender, about 10 minutes. Remove from the pot and place in ice water to stop the cooking process. 2. Stir the heavy cream into the water until dissolved. 3. Cut off the tips of the asparagus and save for garnish. Cut the rest into 1 inch pieces and puree in a blender or food processor with water & cream. 4. Transfer the mixture to a saucepan and reheat. Season to taste with salt, pepper and lemon juice. Strain into a serving bowl. ______________________________________________________________________ Per Servings: 35 Calories; 3 g Fat; 2 g Sat Fat; 10 mg Cholesterol; 198 mg Sodium; 2 g Carb; 0.86 g Fiber; 1 g Protein.