Recipe: Asparagus Cream Sauce (food processor)

ASPARAGUS CREAM SAUCE

"This sauce is great over baked potatoes."

1 1/2 lb asparagus, medium/small
2 oz unsalted butter
2 c heavy (whipping) cream
Salt and 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 to 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 the heavy cream. Cook the ends slowly for 20 minutes, then strain, pressing through the strainer gently; discard the asparagus pulp.

Just before serving, combine asparagus puree, butter and cream mixture. Heat slowly to just below boiling point. Adjust the seasonings to taste

From: steve fr fla