Ingredients
- 2 potatoes
- 3/8 mixture processor (into)
- 3 quart casserole
- 3 1/4 c water divided
- 3 cups water
- 2 lb asparagus spears (fresh)
- 3/4 c skim milk
- 1/4 c water in
- 2 ts chicken bouillon granules
- 1/4 ts salt
- 1/8 ts pepper (white)
Large Bowl. Repeat Procedure With Remainingasparagus Mixture. Stir in Milk, Salt & Pepper. Cover & Chill About 8 Hours. Stir Well Before Serving. Garnish With Lemon Rind Strips. (Fat 0.5. Chol. 0.)
