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Asparagus Sauce

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Recipe

San Francisco chefs

 

Yield

12 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ pounds asparagus
medium/small
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2 ounces butter, unsalted
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2 cups heavy whipping cream
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1 x salt
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1 x black pepper
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Ingredients

Amount Measure Ingredient Features
680.4 g asparagus
medium/small
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57.8 ml/g butter, unsalted
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473 ml heavy whipping cream
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1 x salt
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1 x black pepper
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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 to 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: ¾ Hour



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 18491% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 17mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 4g
Vitamin A 23% Vitamin C 6%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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