Asparagus sauce

  • Time cookingtime: 10 min
  • Yield Serves: 6


    12 asparagus spears
    2 tablespoons unsalted butter
    4 small scallions (green onions), chopped
    to taste, salt and ground white pepper
    2 tablespoons heavy cream


    Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet. Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes. Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.
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