Ingredients
- 4 oz. Ostrich Steak, julienned
- 1 Tablespoon butter
- 1 bunch (1lb.) fresh asparagus
- 2 cups light cream
- 2 teaspoons salt
- 1/8 teaspoon white pepper
Directions
Steam the asparagus until very tender. Cut several spears and lay aside for garnishments. Puree the remaining asparagus. Saute the ostrich with butter in a saucepan for about 3 minutes on each side. Add the meat, pureed asparagus, cream, salt, and pepper. Heat just to boiling. Garnish each bowl with 2 or 3 asparagus spears. Serve hot.
Serves 6.Per Serving:
308 calories; 51mg. cholesterol; 13.6gm fat
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Submitted 6/13/05.
Source: http://www.islandnet.com/~ski
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Creamy Asparagus/Ostrich Soup