• 2 packages (12 oz each) frozen cut asparagus
  • 1/4 cup cannabis butter
  • 2 tbsp all-purpose flour
  • 4 cups milk
  • 1 cup shredded Monterey Jack cheese
  • 4 to 7 drops hot pepper sauce
  • 1-1/2 tsp salt
  • 3/4 to 1 tsp pepper


Prepare asparagus according to package directions, drain and set aside. In a large saucepan, melt cannabis butter. Stir in flour until smooth and gradually add milk. Bring to a slight boil. Cook and stir for 2 minutes or until thickened and allow to cool slightly. Pour half of the milk mixture into a blender and add half of the asparagus. Cover and process until blended. Strain and discard pulp, return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper and heat through (do not boil).

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