This asparagus cream sauce is a clever way to reuse the stringy parts from your recently cooked green asparagus. Works with the skin of white asparagus as well. Stop wasting the nutritious asparagus leftovers, because most of the healthy stuff is directly under the skin.
| Prep Time | 1 minute |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 50 gram lard
- 75 gram green asparagus stringy parts - leftovers from cutting / skin from white asparagus
- 15 gram butter
- 300 milliliter water
- 250 gram cream
Seasonings
Ingredients
Seasonings
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Instructions
- Preheat a pan with the lard to medium heat and add the asparagus parts. Let them fry for about 5 minutes before adding the butter
- Now, add the water and cook everything for another 5-10 minutes
- Take out the asparagus parts with a slotted ladle and add the cream plus seasonings
- Finally, let everything simmer for 5-10 more minutes while stiring occasionally, until it is reduced to a sauce with your desired thickness
Recipe Notes
This sauce goes very well with the chicken heart tuna meatballs which I made simultaneously.
Of course, you could also simply use it to go with your asparagus or other types of vegetables, like broccoli, cauliflower or mushrooms.
There is no Nutrition Label for this recipe yet.
