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Asparagus Spear With Raspberry Sauce

chef.tim.lee's picture
Ingredients
  Water 2 Quart
  Fresh asparagus 1 1⁄2 Pound, trimmed (20 To 25 Spears)
  Fresh raspberries/1 package of 10 ounces frozen raspberries, drained until dry 2 Cup (32 tbs), drained
  Fresh raspberries/1 package of 10 ounces frozen raspberries, drained until dry 2 Cup (32 tbs)
  Olive oil 6 Tablespoon
  Whipping cream 1⁄4 Cup (4 tbs)
  Sherry vinegar 2 Tablespoon
  Freshly ground pepper To Taste
  Fresh spinach leaves 1⁄4 Cup (4 tbs)
  Chopped chives 1 Teaspoon (For Garnish)
  Coarsely cracked pepper To Taste
  Salt To Taste
Directions

MAKING
1) In a large saucepan, boil 2 quarts of water.
2) Add asparagus and parboil for 2 minutes. Rinse immediately under cold water.
3) Using food processor fitted with metal blade process the berries until smooth.
4) Strain the mixture in a bowl and remove seeds.
5) In the processor bowl add olive oil, whipping cream, vinegar, salt and pepper. Process the mixture for 5 seconds to blend.
6) Mix it to the raspberry puree.
7) Adjust flavoring if desired.

SERVING
8) Before serving divide cleaned spinach leaves on four chilled salad plates.
9) Place 4 or 5 asparagus spears on each plate and put a ribbon of dressing on the center.
10) Garnish with chives and coarsely ground pepper over it.
11) Pass raspberry sauce along with it.
12) If used for buffet presentation, arrange the asparagus on a large serving platter.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Asparagus
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Servings: 
4

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