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Ingredientes
- 8 ounce asparagus, preferably large stalks with tight heads for garnish
- 2 1/2 c. water
- 3 x yellow peppers - (abt 1 1/3 lbs) halved, stemmed, seeded, and cut into 1" pcs
- 1 lrg potato - (abt 9 ounce) peeled, and cut into 1" pcs
- 1 lrg onion - (abt 9 ounce) peeled, and cut into 1" pcs
- 3 x garlic cloves peeled
- 1 tsp salt
- 1 1/2 tsp sugar
- 1/4 tsp freshly-grnd black pepper
- 2 Tbsp. unsalted butter
- 2 Tbsp. extra-virgin extra virgin olive oil
Direcciones
- Peel the lower third of the asparagus stalks, and throw away the trimmings. Cut the asparagus on the bias into slices about 1/4- to 1/2-inch thick. (You should have about 1 1/2 c..) Bring 1/2 c. of the water to a boil in a saucepan, and add in the asparagus pcs. Bring the water back to a boil, and boil the asparagus for 30 seconds. Drain, reserving the cooking juices, and set the cooked asparagus pcs aside in a bowl.
- Place the yellow peppers, potato, onion, garlic, salt, sugar, and pepper in a large saucepan, and add in the remaining 2 c. of water. Bring to a boil, add in the reserved asparagus cooking juices, cover, and reduce the heat to medium. Cook the mix for 30 min, then push it through a food mill fitted with a fine screen to remove the skin of the yellow peppers.
- Add in the butter and oil, and emulsify the mix with a handheld immersion blender till it is smooth and creamy in appearance. Add in the reserved asparagus, heat through, and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 4 servings | |
| Calories 192 | |
| Calories from Fat 111 | 58% |
| Total Fat 12.65g | 16% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 595mg | 25% |
| Potassium 411mg | 12% |
| Total Carbs 18.63g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.13g | 3% |
| Protein 2.61g | 4% |
