Asparagus Sauce

posted by Chris 07-10-98 1:23 PM 

Asparagus Sauce 

1 1/2 lb. Asparagus, medium/small 
2 oz. Butter, unsalted 
2 cups Cream, heavy 
Salt (to taste) 
Pepper (to taste) 

Wash the asparagus and snap off the white ends.  Set aside all tops and half that number of ends. 

Plunge the tops into a large pot of salted, boiling water and cook until limp, slightly longer than for regular eating.  If undercooked, they will not process well, if overcooked they will taste earthy.
Drain the asparagus thoroughly and, while still hot, run it 
through food processor with unsalted butter for 3 - 4 minutes until 
smooth, scraping down the sides of the processor frequently. 

Meanwhile, chop asparagus ends to remove the dry hard field cuts 
and simmer with cream. Cook the ends slowly for 20 minutes, then strain, pressing through gently.

Just before serving, combine asparagus, butter and cream. Heat slowly to just below boiling point.  Adjust the seasonings to taste. 

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