Categories: Sauces-Gravies-Seasonings

Ingredients

• 1 1/2 lbs. fresh asparagus
• 1/2 cup water
• 2 tsp. lemon juice
• 1/2 tsp. kosher salt

Directions

1. Rinse asparagus and snap off tough ends if needed. Place in a large stockpot and cover with water.

2. Bring water to a boil over high heat. Cover and cook 10 to 15 minutes, until asparagus is tender when pierced with a fork. rain well.

3. Place asparagus in the bowl of food processor fitted with a metal blade. Add water, lemon juice and salt. Process, adding more water if necessary, until puree is thick and smooth. (process asparagus in batches if necessary) Pure puree into dated freezer containers; when cool, cover and freeze up to 1 year.

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