Ingredients
- 1/2 pound fresh asparagus spears (about 9 spears)
- 1 cup canned low-sodium chicken broth, undiluted and divided
- Vegetable cooking spray
- 1/4 cup finely chopped onion
- 1/2 cup peeled, diced potato
- 1/2 cup evaporated skimmed milk
- 1/4 teaspoon salt
- Dash of ground white pepper
- Lemon rind strips (optional)
Nutrition Information
- calories 136
- caloriesfromfat 10 %
- fat 1.5 g
- satfat 0.1 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 9.3 g
- carbohydrate 23.1 g
- fiber 0.0 g
- cholesterol 3 mg
- iron 0.0 mg
- sodium 411 mg
- calcium 0.0 mg
How to Make It
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Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus spears in half crosswise. Bring 1/4 cup chicken broth to a boil in a medium saucepan. Add asparagus; cover and cook over medium heat 5 minutes or until crisp-tender. Set aside asparagus in broth.
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Coat a small saucepan with cooking spray, and place over medium-high heat until hot. Add onion; saute until tender. Add remaining 3/4 cup broth and potato. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until potato is tender.
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Combine potato mixture and asparagus, including broth, in container of an electric blender or food processor; cover and process until smooth. Transfer mixture to a bowl; stir in milk, salt, and pepper. Cover and chill. Stir before serving. Garnish with lemon rind strips, if desired.
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