1leek, light green and white parts only, washed and thinly sliced
1lbasparagus, cut into 1' pieces, tips separated
2clovesgarlic, roughly chopped
¾teaspoonsalt, divided
⅛teaspooncayenne pepper
5cupswater
¼cuproughly chopped fresh parsley
3tablespoonlime juice
Instructions
In a medium pot, melt 1 tablespoon butter over medium heat. Add asparagus tips, saute for 2-3 minutes or until beginning to brown. Sprinkle with a touch of salt, remove from pot and set aside.
Add remaining 2 tablespoon of butter, leek and ¼ teaspoon salt. Cook until softened about 4 minutes, add garlic and asparagus. Cook another 4-6 minutes. Season with another ¼ teaspoon of salt.
Add water and bring to a boil. Reduce heat to a simmer, and cook, partially covered for 10 minutes.
Add parsley and puree with an immersion blender or in a regular blender.
Return to pot, add in reserved asparagus tips and season with remaining ¼ teaspoon of salt, pepper and lime juice.
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