Recipe - Asparagus Vichyssoise

2 pound Fresh Asparagus Spears
3 One fourth cup Water Divided
2 lg Potatoes (1 Lb.)
Peeled & Diced
2 teaspoon Chicken Bouillon Granules
Three fourths cup Skim Milk
One fourth teaspoon Salt
1/8 teaspoon White Pepper
Lemon Rind Strips (Opt.)

Clean Asparagus & Cut Into 1 Inch Pieces. Combine Asparagus & One fourth C. Water
in A 3 Quart Casserole. Cover With Plastic Wrap, Turn Back One Corner To
Vent & Microwave On High For 5 Min. Let Stand 3 Min. Add Remaining 3 Cups
Water, Potatoes & Bouillon Granules To Asparagus Mixture. Cover With
Plastic & Vent. Microwave At High For 10 Min., Stirring Once. Reduce Power
To Medium & Microwave 15 To 18 Min. Let Mixture Cool Slightly. Pour About
1/3 Of Mixture Into Processor & Process Until Smooth. Transfer Mixture To A
Large Bowl. Repeat Procedure With Remainingasparagus Mixture. Stir in
Milk, Salt & Pepper. Cover & Chill About 8 Hours. Stir Well Before Serving.
Garnish With Lemon Rind Strips. (Fat 0.5. Chol. 0.)