3/4 lb fresh asparagus
5 cups water
1 tsp salt
1 1/2 cups chicken broth
1/4 tsp black pepper
dash of cayenne
2 tbs light creme fraiche (recipe noted below) OR plan low-fat yogurt

break tough ends off asparagus. cut remainder into 1″ pieces in a large saucepan, bring water and salt to a boil over high heat. add asparagus and cook until tender, 3-5 minutes. drain into a colander set over a bowl. measure out and reserve 2 cups cooking liquid.

place asparagus and reserved cooking liquid in a food processor or blender. puree until smooth. pour puree into a medium saucepan. stir in chicken broth, black pepper, and cayenne and bring to a boil. remove from heat and stir in light creme fraiche or yogurt.

4 servings