| 1
pound fresh Asparagus, cleaned and tough ends trimmed
2 cups water
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 cup water
1 teaspoon chicken bouillon
granules
1 teaspoon curry powder
½ teaspoon salt
1/8 teaspoon pepper
1 cup Longmont Dairy low-fat or
whole milk
1 teaspoon grated lemon peel
Cut tips from asparagus stalks:
reserve. Cut stalks into 2-inch pieces. Heat 2 cups
water and the asparagus stalks to boiling; reduce heat.
Cover and simmer about 10 minutes or until tender; do
not drain.
Pour asparagus with water into
blender, cover and blend until smooth.
In heavy 3 quart saucepan or Dutch
oven, heat butter until melted. Stir in flour. Cook,
stirring constantly, until mixture is smooth and bubbly;
remove from heat. Whisk in 1 cup water. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in
asparagus mixture from blender, bouillon granules, curry
powder, salt, pepper and asparagus tips. Heat to
boiling; reduce heat. Simmer uncovered 10 minutes. Stir
in milk; heat just until hot. Sprinkle with grated lemon
peel.
4 servings. |
