Creamy Asparagus Sauce with Fresh Herb Infusion
Elevate your dining experience with this versatile Creamy Asparagus Sauce, inspired by the renowned Culinary Institute of America (CIA) Cookbook. This rich and delightful sauce is designed to complement a variety of dishes, from cheese omelets to baked potatoes. Made primarily from asparagus, this recipe captures the essence of spring, even in the heart of winter—or the remote corners of Iceland! While fresh asparagus provides a wonderful flavor and texture, canned asparagus offers a convenient and equally satisfying alternative, perfect for any home cook. The sauce is enriched with a hint of fresh herbs, adding depth and vibrancy to every bite. Whether you're looking for a comforting breakfast or a unique topping for your favorite dishes, this sauce promises to impress.
N/A
Servings
75
Calories
7
Ingredients
Ingredients
Asparagus spears
12-18 (Snap off tips, peel stalks, cut into 2-inch pieces.)
Unsalted butter
2 tablespoons (Melted in saucepan.)
All-purpose flour
2 tablespoons (Mix with butter to make roux.)
Chicken broth
2 cups (Gradually whisk into roux.)
Salt
to taste (Season to preference.)
Ground black pepper
to taste (Season to preference.)
Fresh herbs (optional)
to taste (Finely chopped for flavor enhancement.)
Instructions
1
Prepare the asparagus by snapping off the tips and discarding the bottom inch of each stalk. Peel the remaining stalks and cut them into 2-inch pieces. Set aside.
2
In a 2-quart saucepan, melt the unsalted butter over medium heat. Once melted, add all-purpose flour and stir well with a wooden spoon until combined. Reduce the heat to low and cook the roux, stirring frequently for about 5 minutes or until it emits a nutty aroma without browning.
3
Gradually whisk in the chicken broth, stirring continuously to create a smooth and uniform sauce. Add the asparagus stalk pieces, then bring the mixture to a gentle simmer. Allow the sauce to cook for 30 minutes to develop flavors.
4
Once the sauce is ready, puree it using a blender, immersion blender, or food processor until smooth. Keep the sauce warm until needed.
5
For the garnish, cook the reserved asparagus tips in salted boiling water for 3 to 5 minutes or until just tender. Drain immediately and rinse under cold water to stop the cooking process. Set aside.
6
Right before serving, warm the pureed sauce gently and incorporate the asparagus tips for a burst of texture and flavor.
7
If using canned asparagus, drain and reserve the liquid. Combine it with the chicken broth to total 2 cups, and then use this mixture in the roux, adjusting with additional broth as desired. This method intensifies the asparagus flavor.
8
To serve, drizzle the creamy asparagus sauce over cheese omelets, cheese grits, cheese soufflés, baked potatoes, or even enhance your favorite quesadilla.
Nutrition Information
3.3
Fat
5.8
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main inspiration for this Creamy Asparagus Sauce?
The recipe is inspired by the renowned Culinary Institute of America (CIA) Cookbook.
Which dishes pair well with this asparagus sauce?
This versatile sauce complements cheese omelets, baked potatoes, cheese grits, cheese souffles, and even quesadillas.
How many asparagus spears are needed for this recipe?
The recipe calls for 12 to 18 asparagus spears.
How should I prepare fresh asparagus for the sauce base?
Snap off the tips and discard the bottom inch of each stalk, then peel the remaining stalks and cut them into 2-inch pieces.
What is the first step in making the sauce?
Begin by melting 2 tablespoons of unsalted butter in a 2-quart saucepan over medium heat.
How do I make the roux for this recipe?
Stir all-purpose flour into the melted butter and cook over low heat for about 5 minutes until it emits a nutty aroma.
Should the roux be allowed to brown?
No, you should cook the roux until it is fragrant but avoid browning it.
How do I incorporate the liquid into the roux?
Gradually whisk in the chicken broth, stirring continuously to create a smooth and uniform sauce.
How long should the asparagus stalks simmer in the sauce?
The sauce should simmer for 30 minutes to allow the flavors to develop.
How do I achieve a smooth texture for the sauce?
Once the sauce is ready, puree it using a blender, immersion blender, or food processor until smooth.
What should I do with the reserved asparagus tips?
Cook them in salted boiling water for 3 to 5 minutes until just tender, then drain and rinse under cold water.
When do I add the asparagus tips to the sauce?
Incorporate the tips right before serving for a burst of texture and flavor.
Can I use canned asparagus instead of fresh?
Yes, canned asparagus is a convenient and equally satisfying alternative for this recipe.
How do I adapt the recipe when using canned asparagus?
Drain the canned asparagus, reserve the liquid, and combine it with chicken broth to reach a total of 2 cups.
Is it necessary to use fresh herbs?
Fresh herbs are optional but they add depth and vibrancy to the sauce.
How many calories are in a serving of this sauce?
There are approximately 75 calories per serving.
What is the fat content per serving?
The sauce contains 3.3 grams of fat per serving.
How much protein is in this asparagus sauce?
There are 2.5 grams of protein per serving.
What is the carbohydrate count for this recipe?
The sauce contains 5.8 grams of carbohydrates per serving.
How many ingredients are required for this sauce?
The recipe uses 7 main ingredients, including seasonings and optional herbs.
What type of butter is recommended?
The recipe specifies using 2 tablespoons of unsalted butter.
What size saucepan should I use?
A 2-quart saucepan is recommended for preparing this sauce.
Can I use an immersion blender for this recipe?
Yes, an immersion blender is one of the suggested tools for pureeing the sauce until smooth.
How do I stop the asparagus tips from overcooking?
Rinse them under cold water immediately after boiling to stop the cooking process.
Can I serve this sauce on a baked potato?
Yes, it is a unique and delicious topping for your favorite baked potato.
Is this sauce considered easy to make?
Yes, it is designed to be an easy sauce recipe suitable for any home cook.
What type of broth is used in the traditional recipe?
The recipe calls for 2 cups of chicken broth.
How much flour is needed for the roux?
The recipe requires 2 tablespoons of all-purpose flour.
Can I adjust the salt and pepper?
Yes, both salt and ground black pepper should be added to taste.
Is this sauce suitable for vegetarians?
As written with chicken broth it is not vegetarian, but you could substitute vegetable broth to make it so.