Categories: Soups/stews, Vegetables 
      Yield: 8 servings 
  
      2 lb Fresh Asparagus Spears            3/4 c  Skim Milk 
  3 1/4 c  Water Divided                     1/4 ts Salt 
      2 lg Potatoes (1 Lb.)                  1/8 ts White Pepper 
           Peeled & Diced                           Lemon Rind Strips (Opt.) 
      2 ts Chicken Bouillon Granules       
  
  Clean Asparagus & Cut Into 1 Inch Pieces.  Combine Asparagus & 1/4 C. Water 
  in A 3 Quart Casserole.  Cover With Plastic Wrap, Turn Back One Corner To 
  Vent & Microwave On High For 5 Min.  Let Stand 3  Min. Add Remaining 3 Cups 
  Water, Potatoes & Bouillon Granules To Asparagus Mixture. Cover With 
  Plastic & Vent.  Microwave At High For 10 Min., Stirring Once. Reduce Power 
  To Medium & Microwave 15 To 18 Min. Let Mixture Cool Slightly. Pour About 
  1/3 Of Mixture Into Processor & Process Until Smooth. Transfer Mixture To A 
  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.)