Environmental Nutrition: A is for Asparagus
1 clove garlic, minced
6 cups chopped asparagus, tough ends discarded
3 cups low-sodium chicken broth
1/4 cup fresh tarragon leaves
1/2 cup low fat milk
Salt and pepper to taste (optional)
1. Heat oil in a pot over medium heat. Add onions and cook until soft. Add garlic and cook an additional 30 seconds.
2. Add asparagus and broth; bring to a boil. Reduce heat to medium-low. Add tarragon, milk salt and pepper; cook until the asparagus is tender.
3. Remove from heat and cool slightly.
4. Puree mixture in blender until smooth and creamy. Return to pot and bring to a simmer.
Nutrition per serving: 100 calories; 3 g fat; 14 g carbohydrates; 8 g protein; 5 g dietary fiber; 500 mg sodium.
(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)
