Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Asparagus; preferably large |
| ; stalks with tight | |
| ; heads, for garnish | |
| 2½ cup | Water |
| 3 | Yellow peppers; (1 1/3 pounds), |
| ; halved, stemmed, | |
| ; seeded, and cut | |
| ; into 1-inch pieces | |
| 1 large | Potato; (9 ounces), peeled |
| ; and cut into 1-inch | |
| ; pieces | |
| 1 large | Onion; (9 ounces), peeled |
| ; and cut into 1-inch | |
| ; pieces | |
| 3 | Cloves garlic; peeled |
| 1 teaspoon | Salt |
| 1½ teaspoon | Sugar |
| ¼ teaspoon | Freshly ground black pepper |
| 2 tablespoons | Unsalted butter |
| 2 tablespoons | Extra virgin olive oil |
Peel the lower third of the asparagus stalks, and discard the trimmings.
Cut the asparagus on the bias into slices about ¼ to ½-inch thick. (You should have about 1½ cups.) Bring ½ 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.