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Salsa d’Asparagi
Asparagus Sauce
6
people- Difficulty
Easy
Published 1996
To me asparagus is a true rite of spring: it cheers me up, and the clean flavour presages finer weather.
Ingredients
300 g 250–500 ml - salt
Method
Peel and trim the asparagus, getting rid of the woody bits, then wash it thoroughly to get rid of sand. If using sprue, i.e. very thin asparagus, just trim the woody white ends; this asparagus probably has the best flavour for this dish. Keep the peelings and trimmings. Chop the asparagus into 2 cm lengths (5 cm for sprue). Boil the vegetable broth with the asparagus peelings and trimmings for
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