Asparagus Sauce Recipes

Asparagus is one of many flowering plants that is consumed as a vegetable, almost all over the world. It is a good source of vitamin A, C, E, and K, along with folic acid, potassium, selenium, iron, niacin, etc. It is usually eaten in baked, grilled, steamed, or smoked form, with a variety of sauces. However, not many people know that it can also be served in the form of a sauce for various dishes.

• 1 tablespoon olive oil
• 8 oz. asparagus, cooked
• 2 garlic cloves, finely chopped
• 1 pinch mace
• ½ onion, finely chopped
• 8 oz. double cream
• Salt and fresh ground black pepper, to taste

Heat a little olive oil in a pan and sauté the garlic and onions till they turn golden. Blend them in a blender with the cooked asparagus. Add the mace, salt, and pepper; blend till you get a smooth paste. Transfer the paste into a bowl and add the double cream, gradually, till you get the consistency of a sauce.

• 1 lb fresh asparagus
• 1 lb pasta
• 4 oz. Parmesan cheese, grated
• 1 teaspoon fresh lemon zest, finely grated
• ¼ cup extra virgin olive oil

Trim the root ends of the asparagus and chop the stocks into ½-1-inch pieces, keeping aside the tips. Boil 5-6 quarts of water in a vessel and add the stocks along with 2 tablespoons of salt. Cook for 6-8 minutes till they turn tender. Transfer them to a colander and save the water for further use. Place the stocks under cold running water. Repeat these steps for the asparagus tips.

Blend the stocks with the lemon zest and olive oil in a blender. Add ½ a cup of the saved water and blend till you get a purée. Transfer it to a saucepan and set aside. Meanwhile, cook the pasta in the remaining saved water for not more than ¾ of the recommended cooking time. Drain the pasta, reserving at least 2 cups of water in which it was cooked.

Put the pasta into the saucepan containing the sauce and add the asparagus tips, with ½ a cup of the reserved water. Cook these ingredients on high heat, stirring continuously. Add some cheese and cook till it melts completely.

• 20 asparagus stalks, cooked
• 3 tablespoons butter
• ¼ teaspoon celery salt
• 1 small onion, finely chopped
• 4 slices hot, buttered toast
• 2 cups milk
• ¼ teaspoon paprika
• 4 tablespoons flour
• ½ teaspoon salt
• ½ cup cheddar cheese

In a saucepan, melt the butter on medium to low heat. Add the flour, followed by the milk and cook till it reaches the consistency of a sauce. Add the onions, celery salt, paprika, and cheese. Cook till the cheese melts completely. Place the asparagus on a platter along with the hot, buttered toast slices and serve by pouring the cheese sauce over it.