| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive11 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Asparagus; preferably large |
|
|
; stalks with tight |
|
|
; heads, for garnish |
| 2 1/2 |
c |
Water |
| 3 |
|
Yellow peppers; (1 1/3 pounds), |
|
|
; halved, stemmed, |
|
|
; seeded, and cut |
|
|
; into 1-inch pieces |
| 1 |
lg |
Potato; (9 ounces), peeled |
|
|
; and cut into 1-inch |
|
|
; pieces |
| 1 |
lg |
Onion; (9 ounces), peeled |
|
|
; and cut into 1-inch |
|
|
; pieces |
| 3 |
|
Cloves garlic; peeled |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
Extra virgin olive oil |
INSTRUCTIONS
Peel the lower third of the asparagus stalks, and discard 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 cups.) Bring 1/2 cup of the water to a boil in a
saucepan, and add the asparagus pieces. Bring the water back to a boil, and
boil the asparagus for 30 seconds. Drain, reserving the cooking juices, and
set the cooked asparagus pieces aside in a bowl.
Place the yellow peppers, potato, onion, garlic, salt, sugar, and pepper in
a large saucepan, and add the remaining 2 cups of water. Bring to a boil,
add the reserved asparagus cooking juices, cover, and reduce the heat to
medium. Cook the mixture for 30 minutes, then push it through a food mill
fitted with a fine screen to remove the skin of the yellow peppers.
Add the butter and oil, and emulsify the mixture with a handheld immersion
blender until it is smooth and creamy in appearance. Add the reserved
asparagus, heat through, and serve.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9215
Converted by MM_Buster v2.0l.
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