2 teaspoons butter
1/4 cup diced onion (can use green onions)
1/4 tsp shredded fresh ginger
1/2 tsp chopped garlic
1 1/4 cup chopped asparagus (abt 6 oz)
1 cup home-made chicken stock
pinch dried rosemary
1 tablespoon fresh, chopped parsley
1/2 cup Coconut Milk (or other milk product)
1/4 tsp salt
pepper to taste
Saute onion in butter over med-low heat for 4 min, add ginger and garlic, saute 2 more minutes. Add asparagus, stock, rosemary, and parsley. Cover and simmer 20 minutes. Blend carefully in blender until smooth. Add back to pan with milk, salt and pepper. Stir to incorporate. Enjoy!
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