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alevia's kitchen
About the Recipe
Ingredients
1 bunch asparagus spears peeled, diced, fresh
1 qt heavy cream
2 cups water
1 pinch salt and white pepper
2 tablespoons chicken base
Slurry
Preparation
In a stockpot, add the cream and water, and bring to a boil. Add the chicken base and asparagus, turn down and simmer until the asparagus is tender about 8 minutes
Bring to a medium boil and add the slurry slowly, stirring until thick and season with salt and pepper
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