Asparagus Sauce Great Chefs Recipe

Asparagus Sauce Great Chefs recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

1 1/2 lb Asparagus, medium/small
2 oz Butter, unsalted
2 c Cream, heavy
Salt (to taste) Pepper (to taste) Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long. (Note: Cook slightly longer than for eating. If undercooked, they will not process well if overcooked, they will taste earthy.) Drain the asparagus thoroughly and, while still hot, run it through food processor with unsalted butter for 3 4 minutes until smooth, scraping down the sides of the processor frequently. Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream. Cook the ends slowly for 20 minutes, then strain, pressing through gently. Just before serving, combine asparagus, butter and cream. Heat slowly to just below boiling point. Adjust the seasonings to taste. Preparation time: 3/4 Hour Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay

Asparagus Sauce Great Chefs recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5

383 people have voted

Last Reviewed on 2018-11-18