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Multipurpose Asparagus Bouillon Recipe
|Fresh asparagus spears||2 Pound, washed and with the scales removed (1 Kilogram)|
|Bermuda onion||1 Large, peeled and chunked|
|Black pepper||To Taste, freshly ground|
Serving size: Complete recipe
Calories 251 Calories from Fat 3
% Daily Value*
Total Fat 0.33 g0.51%
Saturated Fat 0.01 g0.05%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1954.2 mg81.4%
Total Carbohydrates 46 g15.4%
Dietary Fiber 7.9 g31.7%
Sugars 27.5 g
Protein 12 g23.3%
Vitamin A 85.5% Vitamin C 59%
Calcium 33.6% Iron 54.5%
*Based on a 2000 Calorie diet
1) Trim off the asparagus tips and woody stalks, keep the main stalks for cooking.
2) In a 6 quarts pressure cooker, place the asparagus stalks and cover with 2 quarts (2 liters) of cold water.
3) Bring the water to a rapid boil and add the onion.
4) Place the lid, bring up the pressure to 15 pounds and cook for 25 minutes.
5) Then turn off the heat and lower the pressure immediately.
6) Take off the pressure cooker lid and allow to slightly cool down.
7) Strain out all the solids, squeeze thoroughly and discard them.
8) Stir in the salt and pepper to taste, then bring to a boil, stirring occasionally.
9) Allow to cool, then cover and store in the refrigerator.
10) Use as required as a replacement for beef or chicken bouillons or garnish with the asparagus tips and serve hot as a soup.