Asparagus Sauce
Submitted by Sue Lowes on Jun 03, 2010

Pureed asparagus with many uses.

Servings:
N/A

Complexity:   
Very Easy

Total Time:
30 minutes

Ingredients:
1&1/2 pounds fresh asparagus
1/2 cup water
2 teaspoons lemon juice
1/2 teaspoon kosher salt

Directions:
Rinse asparagus and snap off tough ends if needed. Place in a large stockpot and cover with water. Bring water to a boil over high heat. Cover and cook 10 minutes, until asparagus is tender when pierced with a fork. Drain well.

Place asparagus in the bowl of a food processor fitted with a metal blade. Add water, lemon juice and salt. Process, adding more water if necessary, until puree is thick and smooth. (You may need to process the asparagus in two batches). Pour puree into dated freezer containers; when cool, cover and freeze. The puree will keep in the freezer up to a year. Makes 3 cups.

Cook's Notes:
Uses: Toss 8 oz. cooked pasta with 1 cup asparagus sauce, 1/2 cup grated Parmesan or Asiago cheese and a few chopped walnuts for a springtime "pesto."

Make a lively cream of asparagus bisque with 2 cups asparagus sauce, 2 cups milk, 1/2 teaspoon coarse salt and 1/4 teaspoon freshly ground pepper, a dash of freshly grated nutmeg and lemon juice to taste.