While frolicking around in rec.food.cooking, Katra of Terra's
Treasures said:

>Generally, when you puree something, most stuff can just go into a
>blender or food processor, but in the case of asparagus, there are
>fibers to deal with! With frozen asparagus (tough) stems, the freezing
>and thawing softens them some but I also steam them first.
>
>A fine screen collander and a spoon can substitute for a china cap. You
>want to squish the edible mush thru the screen while leaving the
>indedible fibers in the colander. :-)
>
I don't have a fine screen colander either, so that asparagus thing
will have to wait, it seems. However, I've struggled with pushing soup
through a sieve before, so getting one of those china caps might not
be such a bad idea.

>With canned asparagus, or steamed tender asparagus, you can just whir it
>in the blender with a small amount of heavy cream or chicken broth, and
>it's ready to go. A small amount of liquid (be careful!) can make
>thicker stuff puree better.
>
Ah. Then we might be on to something.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
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