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Rinse and cut off the tough ends of 1-1/2 lbs. fresh asparagus,cook 10-15 min tender. Drain well,Place the asparagus in f/p you might have to do 2 batches.Use your metal blade.Add 1/2 cup water,2 tea. fresh lemon juice, Whizz add more water if needed you want a thick and smooth puree.Pour in to freezer containers that have been dated, The puree will keep upto 1 year.If you want to use some Cook 8 oz. of your favorite pasta then mix 1 cup of your sauce with grated Parm or Asiago cheese and a few roasted chopped walnuts. Another possibility is is a wonderful soup 2 cups of sauce, 2 cups of milk1/2 tea. coarse salt, fresh ground pepper to taste, freshly ground nutmeg and lemon or lime juice to taste.
