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| 1 1/2 | pounds | asparagus | medium/small |
| 2 | ounces | butter, unsalted | |
| 2 | cups | heavy whipping cream | |
| 1 | x | salt | |
| 1 | x | black pepper |
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 but not for too long.
(Note: Cook slightly longer than for 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.
Preparation time: 3/4 Hour
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For many years now, I have been growing zucchini & looking for other ways and means to make use of them aside from your usual dishes like salads and etc. So I have experimented a lot of times to get interesting dishes that feature zucchini as the main ing...
Looks good to me