Date: Sat, 14 Mar 1998 17:19:07 PST
From: "Stacian Bob" (stacianbob@hotmail.com)
When you make asparagus, you have to break the stiff, grainy part at the
end, and throw it out because it's too tough too eat. After making
aparagus as part of a meal, I started to experiment with them. Being
creative in the kitchen, I was able to concoct a delicious Aparagus
Soup, using the left-over ends.
In a food processor, finely grind:
5-8 aparagus ends
Add to it:
one teaspoon lime juice
two lime segments
two teaspoons cornstarch
Let sit overnight. The lime juice helps tenderize the tough aparagus.
Add:
one cup of water
Simmer on low heat until the water has evaporated, leaving a thick
paste. To this add:
1 cup skim milk
1/2 cup evaporated skim milk
1/4 cup grated ff mozzarella cheese
1/4 cup ff grated parmesan cheese
2 tsp granulated sugar
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp garlic powder
1 tsp parsley
3-5 drp vegan worchestershire sauce
Cook for an additional 5 minutes on the low heat. More salt and pepper
can be added as needed.
kwlacto lacto