INGREDIENTS
Butter - 2 tablespoon
Garlic - 2 clove
Asparagus - 500gram (ends trimmed)
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Chicken Broth - 170ml
Heavy cream - 80ml
STEPS
1. Put in garlic and mince it
Temp - 0
Time - 3sec
Speed - turbo
2. Add in butter to saute the garlic for 3 minutes
Temp - 110
Time - 3 min
Speed - stir
3. Then add in asparagus, salt and pepper. Stir fry till fragrance
Temp - 110
Time - 5min
Speed - reverse (stir)
4. Then add in chicken Broth and boil for another 10min till asparagus is really tender.
Temp - 110
Time - 10min
Speed - reverse (stir)
5. Blend till puree, start off at speed 3 then slowly goes up to speed 10 for about 10 sec. Then turn down to speed 5 till done.
Temp - 0
Time - 5 min
Speed - 5
6. Add in heavy cream, and boil it under low heat. Garnish with fresh chopped Chives or Dill and ready to serve
Temp - 70
Time - 3 min
Speed - stur