ASPARAGUS CREAM SAUCE

ASPARAGUS CREAM SAUCE image

Yield 1 cup (approx)

Number Of Ingredients 7

Butter, 1 cube
Cream, 1 ½ cups
Asparagus spears, about 10-14 spear tips
Salt, ½ teaspoon
Lemon, 2 wedges (1/4 of a lemon)
(Dijon Mustard, 1 teaspoon, optional)
(Dill weed, 1/4 teaspoon, optional)

Steps:

Melt butter in a sauce pan with cream and reduce heat. Leave on a medium simmer (almost boiling) for about 40 minutes stirring occasionally until volume is reduced by 1/3 or more and sauce will be thicker. Begin adding all other ingredients except asparagus. Stir and continue to simmer Cut off at least half of the stalk end of the asparagus (use about 1/3 of each spears tip end). Steam the asparagus tips for about 4 to 6 minutes, but not long enough to change to dark flat green. Try to retain some of the vivid green color. Puree the asparagus tips into the sauce with a hand blender or blender. Add more salt, lemon and/or mustard to taste if desired. As the sauce cools some it will thicken even more. Serve this sauce with grilled salmon, rice, salad and baguette or French bead.