Ingredients:
2 cups fresh cooked asparagus
2 (7 ounce) jars pimientos, drained
1/2 cup skim milk
2 raw asparagus spears ( for garnish)
2 lemon slices
Directions:
Put asparagus, pimientos and skim milk in a blender; process until smooth.
Pour into a saucepan and heat about 5 minutes.
Pour into 2 glasses.
Garnish with lemon slice and asparagus spear.
Servings: 2
Time preparation: 3 min.
Time total: 8 min.