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Asparagus Sauce

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Ingredients
  Asparagus spears 12 , trimmed
  Sweet butter 1 1⁄2 Tablespoon
  Scallions (green and white) 4 , chopped
  Salt To Taste
  Freshly ground black pepper To Taste
  Granulated sugar 1 Pinch
  Heavy cream 2 Tablespoon
Directions

Cut asparagus into 1 inch pieces.
Parboil in a pot of boiling salted water until just tender, about 8 minutes.
Melt butter in a skillet.
Add asparagus, chopped seal lions, seasoning to taste with salt, pepper and sugar.
Cook, stirring, over medium heat until scallions are tender, about 5 minutes.
Puree mixture in a food processor or push through a food mill.
Place puree in a saucepan, add the cream, and keep warm until needed.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Interest: 
Gourmet

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