Gallery

Recipe Summary

Yield:
2 servings.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

136 calories; calories from fat 10%; fat 1.5g; saturated fat 0.1g; mono fat 0g; poly fat 0g; protein 9.3g; carbohydrates 23.1g; fiber 0g; cholesterol 3mg; iron 0mg; sodium 411mg; calcium 0mg.
Advertisement
Advertisement