Asparagus Sauce
San Francisco chefs
Yield
12 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
asparagus
medium/small |
|
| 2 | ounces |
butter, unsalted
|
|
| 2 | cups |
heavy whipping cream
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
asparagus
medium/small |
|
| 57.8 | ml/g |
butter, unsalted
|
|
| 473 | ml |
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 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
