Asparagus Sauce Great Chefs Recipe

1. 1

   Wash the asparagus and snap off the white ends.

2. 2

   Set aside all tops and half which number of ends.

3. 3

   Plunge the tops into a large pot of salted, boiling water and cook till limp but not for too long.

4. 4

   (Note: Cook slightly longer than for eating.

5. 5

   If undercooked, they won't process well; if overcooked, they will taste earthy.)

6. 6

   Drain the asparagus thoroughly and, while still warm, run it through food processor with unsalted butter for 3 - 4 min till smooth, scraping down the sides of the processor frequently.

7. 7

   Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream.

8. 8

   Cook the ends slowly for 20 min, then strain, pressing through gently.

9. 9

   Just before serving, combine asparagus, butter and cream.

10. 10

    Heat slowly to just below boiling point.

11. 11

    Adjust the seasonings to taste.

12. 12

    Preparation Time: 3/4 Hour

* Per serving · 4 servings · Values may vary.

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