Thanks Mark Bittman!
Add 5 cups stock or water to 1 1/2 pounds chopped asparagus (peeled if
its thick) and 1 large peeled and cubed potato; boil, cover, lower the
heat and simmer until the asparagus is tender, about 15 minutes. Cool
slightly, purée with 2 avocados, and refrigerate. Garnish: Lemon juice and olive oil.
I added sherry and mint to this, and garnished with mint and sour cream.
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