Asparagus Sauce

"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."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
2 cups




  • 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.
  • This sauce can then be heated and served with pasta, salmon, or chicken.

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  1. Great rendition using peeled stalks cooked in salted water, onions & garlic softened in clarified butter, and white pepper to taste. Puréed in the blender with 1-cup of cultured cream. Bang! Feels like hollandaise on the palate.
  2. This is a great way to use those left over asparagus that are otherwise boring next day. I added extra garlic and parsley. Served it with chicken and couscous. Made for 123 Tag.
  3. 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
  4. 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.
  5. 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 recipe #155183. thanks Blue!...Kitten


  1. Method tweaked.


July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
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