Ingredients

- 1/2 kg (1lb) tender, young asparagus, in season
- water

Preparation

Snap off tough ends and discard. Wash tips and tender stalks. Cut into 5-cm (2-in.) pieces.
· Steam asparagus over boiling water approximately 10-15 minutes or until tender.
· Or, in the microwave, place asparagus pieces in a covered glass dish with 60 ml (1/4 cup) of water. Cook at high power 6 to 9 minutes. Stir with a fork after half the cooking time.
· Remove from heat and cool slightly.
· Put half the asparagus into the blender with a small amount of water. Puree. Repeat with the remaining asparagus.
· Pour puree into ice-cube trays and freeze.
Yield: 1 ice-cube tray full
Storage life: 6 months