| Recipe Title: Asparagus Sauce Contributed by: Herbie43
Additional Credits for Recipe
| Relish Magazine |
List of Ingredients
1 1/2 pounds fresh asparagus
1/2 cup water
2 tsp lemon juice
1/2 tsp kosher salt |
Preparation
Rinse asparagus and snap off tought ends if needed. Place in a large stockpot and cover with water.
Bring water toa boil over high heat. Cover and cook 10 to 15 minutes, until asparagus is tender when pierced with a fork. Drain well.
Placde asparagus in the bowl of a food processsor fitted with a metal blade. add water, lemon juice and salt. Process, adding more water if necessary, until puree is thick and smooth. (Ymay need to process the asparagus in 2 batches). Pour puree into dated freezer container, when cool, cover and freeze. This puree will keep in the freezer up to 1 year.
Uses - toss 8 ounces cooked pasta with 1 cup asparagus sauce, 1/2 cup grated paramesan cheese and a few chopped walnuts for a springtime "pesto".
make a lively cream of asparagus bisque with 2 cups milk, 1/2 tsp coarse salt, 1/4 tsp freshly ground pepper, a dash of freshly grated nutmeg and lemon juice to taste.
| Number of Servings: Makes three cups Nutritional Analysis: Per 1/2 cup - 30 calories, 0g fat, 0mg chol, 2g prot, 5g carb, 2g fiber, 190mg sodium Cookbook Category
Pasta
Soup-Hot
Special Equipment Needed: No General Cooking/Prep Method
Boil
Extra Features of Recipe
Difficulty Level-Quick & Easy
Good for Season/Celebration/Holiday
Summer
Tested & Approved Recipe
Yes! |
