SAUCES FOR ASPARAGUS RECIPES RECIPES

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ASPARAGUS SAUCE RECIPE - FOOD.COM



Asparagus Sauce Recipe - Food.com image

A simple and really quick recipe for asparagus sauce that can be made when you have asparagus or asparagus tips left over from another dish you are cooking. This sauce is great hot or cold and can be easily frozen. I found it on the English website on which I found my Asparagus and Almond soup recipe, with that recipe. ALL the quantities listed in the ingredients are approximations: it all depends on how much asparagus you are dealing with. So there is one absolutely unlisted ingredient: your culinary discretion! I've added the garlic, but this could easily be omitted. I've posted this for the 2005 Zaar World Tour.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2 cups

Number Of Ingredients 7

1 cup asparagus, leftover
1/2 onions, finely chopped or 1 onion, finely chopped, depending on how much asparagus you have
2 garlic cloves, finely chopped
salt, to taste
fresh ground black pepper, to taste
1 pinch mace
1 cup single cream (or more) or 1 cup double cream (or more)

Steps:

  • Soften the onion and garlic, and blend it with the cooked asparagus, salt and pepper and a little mace, then gradually stir in enough single or double cream until the mixture has a sauce like consistency.
  • This sauce can then be heated and served with pasta, salmon, or chicken.

Nutrition Facts : Calories 270.8, FatContent 23.5, SaturatedFatContent 14.5, CholesterolContent 79.2, SodiumContent 62.1, CarbohydrateContent 12, FiberContent 2.3, SugarContent 2.5, ProteinContent 5.9

ASPARAGUS SAUCE - 2 WAYS RECIPE - FOOD.COM



Asparagus Sauce - 2 Ways Recipe - Food.com image

My source for this recipe is "From The Recipe Files of the C.I.A. (Culinary Institute of America) Cookbook". I rarely enter part of a recipe, but this 1 was for an asparagus sauce to compliment cheese omelets. The omelet part of the recipe was routine & the asparagus sauce so appealing that I opted to enter the sauce & leave you to your own omelet choices. I entered the sauce recipe as written, but frankly feel I need to comment. Few of us who love asparagus would dispute the use of fresh asparagus is much-preferred, if available & a part of an entree or side-dish. Fresh asparagus is hard to find here in Iceland & very expensive. In a pureed sauce, I think the canned variety would be just as good, it certainly simplifies the prep & it substantially reduces cooking time. It is a no-brainer for me, but it may be another choice for you.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 6

12 -18 asparagus spears
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken broth
salt (to taste)
ground black pepper (to taste)

Steps:

  • Snap off asparagus tips. Trim & discard the bottom inch of ea asparagus stalk. Peel the stalks, cut into 2-in pieces & set aside.
  • Heat butter in a 2 qt saucepan over med heat. Add flour & stir well w/a wooden spoon. Reduce heat to low & cook (stirring often) for about 5 min or till roux has a nutty aromoa, but do not let it brown.
  • Whisk in the broth, stirring to make a smooth sauce. Add asparagus stalks, bring to a gentle simmer & cook for 30 minutes.
  • Puree using a blender, immersion blender or food proc. Keep warm till ready to use.
  • Cook asparagus tips in salted boiling water for 3-5 min or till barely tender. Drain at once, rinse w/cold water to stop cooking process & set aside.
  • Just b4 using sauce as desired, add asparagus tips & warm for 3 minutes.
  • NOTE #1: If using canned asparagus, drain & reserve liquid. When the roux is ready for addition of the broth, combine the reserved asparagus liquid w/broth to a total volume of 2 cups & add to roux, using additional broth as needed to get desired consistency. This method will concentrate the asparagus flavor. If using it + the broth, you will not need added salt.
  • Note #2: Without the fresh asparagus tips, you will not have the visual & textural elements of using fresh asparagus, but the sauce will be rich & flavorful. I favor adding baby shrimp or crisp bacon pieces to get visual & textural elements.
  • To Serve: Use sauce to top cheese omelets, cheese grits, a cheese souffle, cheese quesadillas, a baked potato, etc.

Nutrition Facts : Calories 62.4, FatContent 4.4, SaturatedFatContent 2.6, CholesterolContent 10.2, SodiumContent 259.2, CarbohydrateContent 3.5, FiberContent 0.7, SugarContent 0.6, ProteinContent 2.6

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My source for this recipe is "From The Recipe Files of the C.I.A. (Culinary Institute of America) Cookbook". I rarely enter part of a recipe, but this 1 was for an asparagus sauce to compliment cheese omelets. The omelet part of the recipe was routine & the asparagus sauce so appealing that I opted to enter the sauce & leave you to your own omelet choices. I entered the sauce recipe as written, but frankly feel I need to comment. Few of us who love asparagus would dispute the use of fresh asparagus is much-preferred, if available & a part of an entree or side-dish. Fresh asparagus is hard to find here in Iceland & very expensive. In a pureed sauce, I think the canned variety would be just as good, it certainly simplifies the prep & it substantially reduces cooking time. It is a no-brainer for me, but it may be another choice for you.
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