|Asparagus||1 Pound, tough ends removed|
|Chopped red leaf escarole/Any soft-leaf lettuce||2 Cup (32 tbs), loosely packed|
|Green onions||4 , chopped (White And Some Green)|
|Garlic||1 Clove (5 gm), minced|
|Minced tarragon||1 Tablespoon|
|Butter/Rendered chicken fat||2 Tablespoon|
|Rice flour||3 Tablespoon|
|Brown chicken stock||5 Cup (80 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Minced parsley/Chives||1 Tablespoon|
Cut tips from asparagus and set aside.
Cut stalks into 1-inch pieces and saute with lettuce, onions, garlic and tarragon in butter until soft and lightly browned.
Sprinkle with flour and cook, stirring, 2 minutes.
Stir in stock and cook until slightly thickened, then season with salt and pepper.
Cover, bring to gentle boil, lower heat and simmer 30 minutes, or until asparagus is very soft.
Puree and reheat with cream; do not boil.
Add lemon juice and adjust seasonings with salt and pepper.
Garnish with parsley and paprika.
Serving size: Complete recipe
Calories 1476 Calories from Fat 764
% Daily Value*
Total Fat 87 g133.4%
Saturated Fat 47.8 g239.2%
Trans Fat 0 g
Cholesterol 264.9 mg88.3%
Sodium 2869.9 mg119.6%
Total Carbohydrates 131 g43.7%
Dietary Fiber 29.6 g118.5%
Sugars 30.4 g
Protein 57 g113.9%
Vitamin A 414.5% Vitamin C 193.6%
Calcium 72.3% Iron 132.2%
*Based on a 2000 Calorie diet