Pureed Asparagus

• 1 1/2 pounds trimmed and chopped asparagus
• 2 tablespoons butter to soften
• 5 cups stock or water
• 1 large peeled and cubed potato
• Lemon juice and olive oil

1. 1 1/2 pounds trimmed and chopped asparagus and add 1 large peeled and cubed potato in 2 tablespoons butter to soften, about 5 minutes
2. Add 5 cups stock or water; boil, cover, lower the heat and simmer until asparagus is tender, about 15 minutes
3. Cool slightly, puree, strain and refrigerate
4. Garnish: Lemon juice and olive oil.

asparagus, butter, stock, potato, lemon juice

Taken from cooking.nytimes.com/recipes/12481 (may not work)