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Servings: 2

Total Time: 15 minutes

  • 3/4 pound asparagus
  • 1 1/2 cup low sodium chicken broth
  • 2 Tbsp plain low-fat yogurt
  • 1/4 tsp salt
  • 1 pinch pepper
  • 1 pinch Cayenne


  1. Bring a large pot of water to a boil.
  2. Add 3/4 pound asparagus (cut into 1-inch pieces) and cook until tender, about 3 to 5 minutes.
  3. Remove and drain.
  4. Reserve 2 cups cooking liquid.
  5. Transfer cooking liquid and asparagus to a food processor and puree until smooth.
  6. Combine puree with 1 1/2 cups low sodium chicken broth in a medium pot and heat over medium heat until warm.
  7. Stir in 2 Tbsp plain low-fat yogurt, 1/4 tsp salt, a pinch of pepper and a pinch of cayenne and serve.


60 calories; 1 g fat; 1 g saturated fat; 1 mg cholesterol; 550 mg sodium; 6 g carbohydrate; 2 g fiber; 7 g protein

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