For a pareve version, use all oil and pareve cooking cream or pareve whipping cream. For a fleishig version use all oil, four cups chicken soup + one and 1/4 cups water (no cooking cream or whipping cream). Add meat or soup bones when adding the liquid. Cook for at least half an hour instead of 20 minutes.
Editor’s Note: In order to properly inspect asparagus for any kind of infestation, the tips and triangular side leaves must be shaved off, which is why only those sold with a reliable hechsher (primarily) frozen are recommended for use.
Food and Prop Styling by Renee Muller
Photography by Cayla Zoharan