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Ingredients

• 2 c. chicken or possibly vegetable broth
• 3 c. asparagus ends
•     Coarse or possibly kosher salt
• 1 1/2 c. lowfat milk
• 2 Tbsp. heavy cream
• 1 1/2 Tbsp. minced mint leaves (about 3 sprigs)
•     Grated zest (colored part) of 1/2 lemon

Description

In A Large Pan, Combine The Asparagus Ends With The Stock And 1 Or Possibly 2 C. Of Water. Bring To A Boil And Cook 8 To 10 Min, Till You Can Pierce The Asparagus With A Fork.…

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