Ingredients
- 1 pound asparagus, washed, white pithy stems removed
- 2 cups water
- 2 1/4 cups green peas, fresh or frozen
- 1/2 cup extra virgin olive oil
- 1 cup onions, grated or minced
- 1/2 cup parsley, chopped
- 1 cup Whole Fat Plain Yogurt
- Salt and pepper, to taste
Method
- Cook asparagus in steamer until tender.
- In a separate pot, bring 2 cups water to a boil. Add peas, olive oil, onions and a pinch of salt and pepper. Simmer for 10 minutes.
- Add asparagus and parsley to pot and simmer for an additional 5 minutes. Place mixture in a blender and blend until smooth.
- Place blended mixture back in pot with 1 1/4 cups water and cook for 10 minutes. Remove from heat. Stir in yogurt, salt and pepper. Serve warm.