Asparagus Sauce

Kitchen Tested
  • Yield 3 cups
  • Prep 5 mins
  • Cook 10 mins

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

Asparagus Sauce
Mark Boughton Photography / styling by Teresa Blackburn

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.


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


  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.



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