- 1 1/2 pounds fresh asparagus
- 1/2 cup water
- 2 teaspoons lemon juice
- 1/2 teaspoon coarse salt
Rinse asparagus and snap off tough ends if needed. Place in a large stockpot and cover with water.
Bring water to a boil over high heat. Cover and cook 10 to 15 minutes, until asparagus is tender when pierced with a fork. Drain well.
Place asparagus in the bowl of a food processor fitted with a metal blade. Add water, lemon juice and salt. Process, adding more water if necessary, until purée is thick and smooth. (You may need to process the asparagus in 2 batches). Pour purée into dated freezer containers; when cool, cover and freeze. The purée will keep in the freezer up to 1 year.
Recipe by Robin Jenkins.
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