Ingredients
- 1 pound asparagus spears
- 1/2 cup water
- 2 1/2 cups milk
- 1 tsp dried onion flakes
- 1 tsp salt
- 1 tsp dry mustard
- 1/2 tsp capers
- 1/8 tsp pepper
- 1 egg, chopped
Directions
- Chop asparagus spears and cook in water until tender (about 5 minutes) then drain
- In a blender combine the asparagus with milk, dried onion flakes, salt, dry mustard, capers, and pepper, and process until smooth.
- Heat to serving temperature, garnish with chopped hard boiled egg.
| Nutrition Facts | ||||||
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Serving Size 310 g
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Amount Per Serving
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Calories 120
Calories from Fat 40
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% Daily Value*
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Total Fat
4.5g
7%
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Saturated Fat
2.3g
12%
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Cholesterol
59mg
20%
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Sodium
673mg
28%
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Total Carbohydrates
12.3g
4%
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Dietary Fiber
2.6g
10%
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Sugars
10.2g
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Protein
9.2g
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Nutrition Grade A
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* Based on a 2000 calorie diet
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