|Asparagus spears||12 , trimmed|
|Sweet butter||1 1⁄2 Tablespoon|
|Scallions (green and white)||4 , chopped|
|Freshly ground black pepper||To Taste|
|Granulated sugar||1 Pinch|
|Heavy cream||2 Tablespoon|
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.
Serving size: Complete recipe
Calories 337 Calories from Fat 259
% Daily Value*
Total Fat 29 g45.4%
Saturated Fat 18.5 g92.5%
Trans Fat 0 g
Cholesterol 89.5 mg29.8%
Sodium 980.4 mg40.8%
Total Carbohydrates 13 g4.3%
Dietary Fiber 3.4 g13.6%
Sugars 5.3 g
Protein 5 g10.3%
Vitamin A 63.7% Vitamin C 30%
Calcium 16.8% Iron 24.2%
*Based on a 2000 Calorie diet