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Asparagus Sauce

Asparagus Sauce
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/27174_asparagus_paste_a.jpg?w=150
  • Yield: 3 cups
  • Prep: 5 mins
  • Cook: 10 mins

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.

Ingredients

1 1/2pounds fresh asparagus
1/2cup water
2teaspoons lemon juice
1/2teaspoon coarse salt

Instructions

  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.

Recipe by Robin Jenkins.

Nutritional Info *per serving

  • Calories 10
  • Glycemic Load 0
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 80mg
  • Potassium 115mg
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 1g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 6%
  • Calcium 2%
  • Iron 6%
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