•500 g fresh asparagus
•1½ Tbsp oil
•½ Tsp yellow asafetida powder
•5½ C water
•1½ Tsp salt
•½ C half and half or milk
•½ Tsp ground black pepper
1.Slice off the tips of the asparagus and cut the stalks intosmall pieces.
2.Heat ½ Tbsp of oil in a sauté pan over moderate heat,sprinkle ¼ Tsp yellow asafetida powder, add the asparagus tips andstir fry until tender. Keep aside.
3.Heat the remaining oil in a saucepan over moderate heat, addasafetida powder, when it sizzles, add the asparagus stalks andstir fry for a few moments. Add the water and salt. Cook covereduntil the asparagus is tender.
4.Transfer the contents of the saucepan to a blender andprocess until smooth. Pass it through a sieve and discard theresidue.
5.Bring the soup back to boil over low heat for 5 minutes.Stir in the half and half or milk. Add the stir-fried asparagustips. Remove from heat and serve hot with sprinkles of blackpepper.
By Anand Lila Devi Dasi