Cream of Asparagus

Ingredients:

Fresh asparagus spears, chopped: 2 cups

Onion, minced: 1

Water: two-and-a-half cups

Butter: 1 tablespoon

Evaporated milk: 1 cup

Salt: 1 teaspoon

Cornstarch, dissolved thick: 4 tablespoons

Cheese, grated: half cup

Method:

In a saucepan, boil the asparagus spears and the onion in two-and-a-half cups of water until tender. 

Macerate the softened vegetables and pass through a fine strainer or cheesecloth. 

Add the strained vegetable puree into the stock. 

Add the butter, milk, salt and cornstarch. 

Cook on a moderate flame until smooth and thick, stirring continuously with a wire whisk. 

Add the grated cheese and simmer for a few minutes. Serve hot.

for knowing health benefits of asparagus, see my cancer blog.





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