Saturday, April 05, 2008

RECIPE: Asparagus Sauce

  • Approx 12 asparaguses (is that what you call them?)
  • 1 clove of garlic, crushed with the back of a knife
  • 3 French shallots, chopped finely
  • 20g butter
  • Salt and pepper to taste

This is a really simple sauce that looks awesome on a plate and goes great with things like pork, salmon, pasta.

Break the wooden bits off the asparagus, then cook them in some salted, boiling water until cooked. I like to save some of the spears for garnishing later.

Drain the asparagus, but keep the water.

In a pot cook down the shallots and garlic with the butter until they start to look translucent. Be careful not to burn the shallots or it will affect the taste of the sauce.

After the shallots and garlic are cooked, add seasoning to the mixture, then add the asparagus and some of the water. With a hand mixer, blend this until it turns into a runny liquid. Add more of the water that the asparagus was cooked in if it is still too thick.

Give it a taste. Sometimes it needs more seasoning or maybe even some more butter. If it's too strong then just add more of the cooking water.

It will come out a lovely vivid green colour. I served it with some wine baked pork and beans. So colourful, so easy, so fantastic.

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