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1
Separate the asparagus in half.
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2
Cut off and set aside the first 2-3 inches of the tops.
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3
Chop all the rest of the asparagus (the finer you chop it, the less likely there will be stringy bits) and the cilantro.
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4
Put asparagus, cilantro, and chicken broth in a large pan on the stove (low to medium heat) and bring to a boil.
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5
Simmer for 30-45 minutes (if your asparagus is thicker, cook for the longer time).
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6
Meanwhile, chop onions and peppers (seed first) and put into a skillet with the oil.
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7
Suggestion for chopping is to chop the onions and sweet peppers coarsely and thai chilis fine.
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8
You may want to protect your hands from the thai's as they can irritate the skin.
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9
Cook on high heat until onions become translucent and start to brown.
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10
Set aside.
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11
Add onions and peppers to the broth and add peas as well.
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12
Let simmer for 10-20 minutes more or until asparagus is soft.
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13
Meanwhile take tips that were set aside and fry them in the same skillet as the onions and peppers (they will be nicely seasoned if you don't clean the pan in between) until bright green -- cooked but crisp.
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14
About 5 minutes.
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15
Set aside again.
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16
Add cottage cheese and stir occasionally for 3-5 minutes or until curds are mostly melted.
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17
Pour the mixture into the blender and blend until smooth.
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18
Ready to pour into bowls or back into the pan and serve!
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19
Now add in the tips and let float on top for visual effect.
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20
Can add black pepper and salt to taste if desired or Tabasco if you really want.
