• 20 Asparagus Spears
  • 1 Large Russet Potato
  • 1 Onion
  • 3 Cups Vegetable Broth
  • 2/3 Cup Milk
  • Salt and Pepper to Taste
  • 4 Tsp. Parmesan Cheese


Wash and dice asparagus and potato. Peel the onion and dice. Put diced onions and potatoes into a pot ,  add broth. and cook over medium heat for 15 minutes. Add asparagus and cook for 7  min.  Using a slotted spoon, remove about 1/2 cup of diced asparagus and set aside.  Pour broth and remaining vegetables into blender and blend until smooth. Pour back into pot and stir in milk and diced asparagus that you removed from pot. Add salt and pepper to taste and stir. Spoon into bowls and sprinkle with parmesan cheese.

Servings: 4 Bowls

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