Veal Sausage with Asparagus Sauce and Asparagus Tips |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
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A delicious soup adaptation from Rozanne Gold, a favorite cookbook author. Serve this with some crusty bread to sop up the sauce. If veal suasage is not available, any sausage of your choice will work nicely. Ingredients:
1 lb fresh asparagus |
1 1/2 cups chicken stock |
12 ounces veal sausage or 12 ounces bratwursts or 12 ounces sausage, of choice |
Directions:
1. Cut the tips off the asparagus and set them aside; remove the inedible part of the asparagus and cut the remaining stalks into thirds.
2. Simmer the asparagus in the stock until tender, about 15 minutes; pour both into a blender and puree until very smooth, 2-3 minutes.
3. Steam or boil the sausages until cooked or warmed; reheat the asparagus sauce; blanch the reserved tips in boiling water 2-3 minutes and drain.
4. Cut the sausages diagonally into 1/2 thick slices; spoon the asparagus sauce into a shallow soup plate, add the sausage and sprinkle with the asparagus tips.
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