1 pound asparagus, trimmed and cut into 1-inch pieces
Steam asparagus in a steamer basket set over 1 inch of water in a large, covered pot until tender, about 10 minutes; reserve cooking water. Purée in a food processor until smooth, adding a tablespoon or 2 of the cooking water, if needed. If desired, push purée through a fine sieve. Cover and chill for up to 3 days, or freeze in tightly sealed containers.
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