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ASPARAGUS SAUCE - GREAT CHEFS

Ingredients: 1 1/2 Pound(s) Asparagus, medium/small 2 Ounce(s) Butter, unsalted 2 Cup(s) Cream, heavy Directions: Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long. (Note: Cook slightly longer than for eating. If undercooked, they will not process well; if overcooked, they will taste earthy.) Drain the asparagus thoroughly and, while still hot, run it through food processor with unsalted butter for 3 - 4 minutes until smooth, scraping down the sides of the processor frequently. Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream. Cook the ends slowly for 20 minutes, then strain, pressing through gently. Just before serving, combine asparagus, butter and cream. Heat slowly to just below boiling point. Adjust the seasonings to taste. Preparation time: 3/4 Hour Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay
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Source: Irene Rodriguez - Mom :) (Meal Master f Peanut dipping sauce In a medium skillet, heat oil over medium heat. Add onion and garlic, and cook, stirring, until translucent, 3-5 minutes. Transfer to a blender. In the same skillet, cook the chile paste and curry powder, stirring until fragrant, about 1 minute. Add to Asparagus and ricotta ravioli Bring 3 quarts water to boil and add 1 T salt. Set up an ice bath. Cook the asparagus in boiling water until very tender, about 3 minutes. Drain and immediately refresh the ice bath. Once the asparagus is cooled, drain and pat dry. Slice each spear v Asparagus with egg garlic & lemon sauce * - stems peeled and fiberous ends removed. 1. Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm. 2. Place asparagus in saucepan over medium heat. Add enough water to cov