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07-06-2006, 01:25 PM
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Asparagus Sauce
Asparagus Sauce
(about 2 cups) 1 tbsp butter 1 tbsp olive oil 1 tbsp finely chopped shallots 1 cup coarsely chopped cooked asparagus 1/3 cup dry white wine 1 cup chicken stock 2 tbsp cream Heat butter and oil in saucepan and add shallots. Cook, stirring, for 30 seconds. Add chopped asparagus, wine and stock. Bring to simmer. Add cream and let cook 5 minutes, stirring occasionally. Pour sauce into food processor and blend thoroughly. Return sauce to the saucepan and reheat. Serve with poached or grilled fish or chicken. Variation Carrot Sauce: Substitute 1 cup of cubed cooked carrots for the asparagus.     
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