Asparagus Soup

•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.

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