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Recipe Name: Asparagus Sauce - Great Chefs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Sauces Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Pound(s) Asparagus, medium/small
2 Ounce(s) Butter, unsalted
2 Cup(s) Cream, heavy
Salt, to taste
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 - 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
cream. Cook the ends slowly for 20 minutes, then strain, pressing
through gently. Just before serving, combine asparagus, butter and
cream. Heat slowly to just below boiling point. Adjust the seasonings
to taste. Preparation time: 3/4 Hour Source: Great Chefs of San
Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour,
St. Helena, : Napa Valley, California Pastry Chef: Ann McKay

Nutrition (calculated from recipe ingredients)
Calories: 1233
Calories From Fat: 1182
Total Fat: 134.4g
Cholesterol: 449.3mg
Sodium: 387.9mg
Potassium: 203.6mg
Carbohydrates: 7.2g
Fiber: <1g
Sugar: <1g
Protein: 5.5g

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