Ingredients
12 asparagus spears
2 tbsp extra virgin olive oil
1 cup water
1 onion
1/2 tsp sea salt
1/2 tbsp butter
1/2 cup parmesan cheese
Directions:
- Wash asparagus, cut off tips
- Cut stems into 1″ pieces
- IN a pot blanch tips in water
- Remove tips and set aside
- Add oil, salt & onion to the asparagus water
- Cook approx. 5 min
- Add asparagus stems
- Cover and steam additional 5 min
- Tun off heat, add butter & cheese
- Transfer to a blend & blend until smooth
- Garnish with asparagus tips