Ingredients
- 1 lb asparagus stems use the middle section under the break and chop off the very bottom of the stems
- 3 cups water
- 1/2 onion chopped roughly
- 1 clove garlic peeled
- 1/4 tsp red pepper flakes optional
- 1/2 cup almond milk or any milk of your choice
Recipe Notes
This is a great way to use the end of the asparagus that usually gets thrown out! Let your kids try it too!
Place asparagus stems in the water in a large sauce pan. Add onions, garlic, red pepper flakes-optional and salt and pepper to taste. Bring to a boil and simmer low for 30 minutes. Remove from heat and allow to cool. Place the asparagus mix and 2 cups of the cooking liquid in a high speed blender. Puree till smooth. Add 1/2 cup of almond milk, or any milk you use, and puree a few seconds. Reheat and serve in a large cup or bowl.
Serves 2
Enjoy!
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