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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 284g Recipe makes 2 cups) |
||
| Calories 270 | ||
| Calories from Fat 211 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.5g | 36% | |
| Saturated Fat 14.5g | 72% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 79mg | 26% | |
| Sodium 62mg | 2% | |
| Potassium 400mg | 11% | |
| Total Carbohydrate 12.0g | 3% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 2.5g | ||
| Protein 5.9g | 11% | |
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Asparagus Sauce
By: bluemoon downunder
Oct 3, 2005
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.
2 cups
Ingredients
- 1 cup asparagus, leftover
- 1/2 onion, 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 double cream (or more)
Directions
1
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.2
This sauce can then be heated and served with pasta, salmon, or chicken.
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- Course > Condiments, etc. > Sauces > Savory Sauces
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- Main Ingredient > Vegetables > Onions
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- Cuisine > European > Western > English
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
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Featured Reviews for This Recipe
From: Andi of Longmeadow Farm
On Dec 14, 2008
I had a half of can of asparagus to use up, and this turned out wonderfully! I followed the recipe exactly, except added about 2 more tablespoons of skim milk, and 1/4 cup of vegetable stock, slowly coming up to heat, and ladled this into warm soup bowls, topped with chives, a bit of sour cream, and some homemade croutons for a tasty and quick soup. Thanks Bluemoon! Made for Everyday is a Holiday Dec 2008
From: ~Rita~
On Feb 24, 2006
Very good. A great way to hide the veggies! I sauteed the onions and garlic in olive oil till translucent. Added parsley and basil. Pureed in a blender and served it tossed in penne pasta.
From: KITTENCAL
On Feb 23, 2006
This is fantastic stuff! I made this using very well drained canned asparagus, I left out the mace and increased the garlic, I'll be serving it with my salmon patty Kittencal's Salmon Patties. thanks Blue!...Kitten
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