In your instant pot, add the frozen asparagus (straight from frozen) and the bone broth.
12 ounce bag frozen asparagus
Close with the lid, and make sure the vent is at SEALING. Cook on HIGH PRESSURE for 1 minute. Will take about 10-15 minutes to reach pressure, then it will start counting down from 1. After the 1 minute is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
Add the asparagus and bone broth to your blender, along with the nutpods, lemon juice, kosher salt + pepper. Blend on high for 1 minute until smooth. Taste for salt and add more if needed.
12 ounce bag frozen asparagus, 1 cup bone broth, kosher salt + pepper to taste, 2 tbsp juice from half a lemon, 1/2 cup original flavor Nutpods
Serve warm topped with a drizzle of olive oil.
drizzle of olive oil on top
Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.