Recipe by twissis
My source for this recipe is "From The Recipe Files of the C.I.A. (Culinary Institute of America) Cookbook". I rarely enter part of a recipe, but this 1 was for an asparagus sauce to compliment cheese omelets. The omelet part of the recipe was routine & the asparagus sauce so appealing that I opted to enter the sauce & leave you to your own omelet choices. I entered the sauce recipe as written, but frankly feel I need to comment. Few of us who love asparagus would dispute the use of fresh asparagus is much-preferred, if available & a part of an entree or side-dish. Fresh asparagus is hard to find here in Iceland & very expensive. In a pureed sauce, I think the canned variety would be just as good, it certainly simplifies the prep & it substantially reduces cooking time. It is a no-brainer for me, but it may be another choice for you.
Top Review by Andi of Longmeadow Farm
Oh wonderful asparagus~and oh wonderful asparagus 2 ways. The days are busy here on Longmeadow with times coming fast and furious, but what a delicious treat and very special way to have a supper on a Monday evening. The fresh asparagus just begs to be used in the really easy more then *WOW* recipe. It really doesn't take much to prepare, in fact, I put the roux and asparagus together on low heat for 30 minutes and it basically cooked itself. This only takes minutes to put together; the roux,and (besides) whirling this up in the food processor, adjust seasonings you have your sauce and if you don't just eat it right out of the pot, you might save it for topping a omelet like we did. I also threw in some roasted garlic that was hanging out in the fridge waiting to be used. Perfect ~ Perfect~ and a good choice for anyway you wish to use it! Thank you, twissis Made for *Everyday is a Holiday* April 2008
- 12-18 asparagus spears
- 29.58 ml unsalted butter
- 29.58 ml all-purpose flour
- 473.18 ml chicken broth
- salt (to taste)
- ground black pepper (to taste)
Directions See How It's Made
- Snap off asparagus tips. Trim & discard the bottom inch of ea asparagus stalk. Peel the stalks, cut into 2-in pieces & set aside.
- Heat butter in a 2 qt saucepan over med heat. Add flour & stir well w/a wooden spoon. Reduce heat to low & cook (stirring often) for about 5 min or till roux has a nutty aromoa, but do not let it brown.
- Whisk in the broth, stirring to make a smooth sauce. Add asparagus stalks, bring to a gentle simmer & cook for 30 minutes.
- Puree using a blender, immersion blender or food proc. Keep warm till ready to use.
- Cook asparagus tips in salted boiling water for 3-5 min or till barely tender. Drain at once, rinse w/cold water to stop cooking process & set aside.
- Just b4 using sauce as desired, add asparagus tips & warm for 3 minutes.
- NOTE #1: If using canned asparagus, drain & reserve liquid. When the roux is ready for addition of the broth, combine the reserved asparagus liquid w/broth to a total volume of 2 cups & add to roux, using additional broth as needed to get desired consistency. This method will concentrate the asparagus flavor. If using it + the broth, you will not need added salt.
- Note #2: Without the fresh asparagus tips, you will not have the visual & textural elements of using fresh asparagus, but the sauce will be rich & flavorful. I favor adding baby shrimp or crisp bacon pieces to get visual & textural elements.
- To Serve: Use sauce to top cheese omelets, cheese grits, a cheese souffle, cheese quesadillas, a baked potato, etc.