Total Time
Prep 3 mins
Cook 5 mins

A recipe from "Those 70's Recipes". Serve this to your unwanted guests. I guarantee they won't come back! Posted in reply to a dare.


  1. Put asparagus, pimientos and skim milk in a blender; process until smooth.
  2. Pour into a saucepan and heat about 5 minutes.
  3. Pour into 2 glasses.
  4. Garnish with lemon slice and asparagus spear.
Most Helpful

Bass shakes pale in comparison to this lovely concoction. I ask, why skim milk? Whole milk all the way! The RAW asparagus spears were the icing on the cake, so to speak. Thanks for sharing! cg

COOKGIRl February 17, 2006