Asparagus Sauce

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 8/18/2020

An easy-to-freeze emerald-green asparagus purée perfect for topping fresh vegetables or pasta.

When asparagus is in season, it's hard to resist eating it all fresh. But if you want to have the bright, grassy flavor of fresh asparagus all year, whirl up this emerald green purée that's perfect for freezing.

15 min Prep: 5 min Cook: 10 min
Serves: 24 Save

Ingredients (4)

  • 1 1/2 pound fresh asparagus
  • 1/2 cup water
  • 2 teaspoon lemon juice
  • 1/2 teaspoon coarse salt

Directions

  1. Rinse asparagus and snap off tough ends if needed. Place in a large stockpot and cover with water.
  2. Bring water to a boil over high heat. Cover and cook 10 to 15 minutes, until asparagus is tender when pierced with a fork. Drain well.
  3. Place asparagus in the bowl of a food processor fitted with a metal blade. Add water, lemon juice and salt. Process, adding more water if necessary, until purée is thick and smooth. (You may need to process the asparagus in 2 batches). Pour purée into dated freezer containers; when cool, cover and freeze. The purée will keep in the freezer up to 1 year.

Rhubarb Sour

The Bar

Ingredients (5)

  • 1.5 oz. The Singleton of Glendullan 12 Year Old Single Malt Scotch Whisky
  • .5 oz. Rhubarb Liqueur
  • .5 oz. Lemon Juice
  • .5 oz. Monin Sugar Syrup
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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