Asparagus Sauce - Great Chefs

Directions

1. 1

   1 1/2 lb Asparagus, medium/small 2 oz Butter, unsalted 2 c Cream, heavy Salt (to taste) Pepper (to taste) Wash the asparagus and snap off th

2. 2

   Set aside all tops and half that number of ends

3. 3

   Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long

4. 4

   Note: Cook slightly longer than for eating

5. 5

   If undercooked, they will not process well

6. 6

   if overcooked, they will taste earthy.) Drain the asparagus thoroughly and, while still hot, run it through food processor with unsalted but

7. 7

   Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream

8. 8

   Cook the ends slowly for 20 minutes, then strain, pressing through gently