Asparagus Cream Sauce
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.
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
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.
Serving Size 100g
Amount Per Serving
from Fat 376.29kcal
from Protein 6.4kcal
from net. Carb 8.16kcal
% Daily Value*
Total Fat 41.81g
Carbohydrate (Netto) 2.04g
*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.