 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
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. Ingredients:
12 -18 asparagus spears |
2 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
2 cups chicken broth |
salt (to taste) |
ground black pepper (to taste) |
Directions:
1. Snap off asparagus tips. Trim & discard the bottom inch of ea asparagus stalk. Peel the stalks, cut into 2-in pieces & set aside.
2. 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.
3. Whisk in the broth, stirring to make a smooth sauce. Add asparagus stalks, bring to a gentle simmer & cook for 30 minutes.
4. Puree using a blender, immersion blender or food proc. Keep warm till ready to use.
5. 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.
6. Just b4 using sauce as desired, add asparagus tips & warm for 3 minutes.
7. 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.
8. 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.
9. To Serve: Use sauce to top cheese omelets, cheese grits, a cheese souffle, cheese quesadillas, a baked potato, etc.
|
|