Asparagus Sauce

San Francisco chefs

45 minutes Prep: 15 minutes Cook: 30 minutes

184 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1 1/2	pounds	asparagus	medium/small
2	ounces	butter, unsalted
2	cups	heavy whipping cream
1	x	salt
1	x	black pepper

Directions

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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Nutrition Facts

Serving Size 101g

Amount per Serving

Calories 184 91% of calories from fat

	% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 12.0g	58%
Trans Fat 0.0g
Cholesterol 64mg	21%
Sodium 17mg	1%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	5%
Sugars 1.0g
Protein 2.0g	4%