Nasturtium Sauce

This is a sauce for pouring over poached vegetables (fava beans, asparagus, green beans, cauliflower, little onions and so on), or over cooked mussels in a gratin dish (for cooking mussels) to be reheated at the last minute. It is also very good on sea urchins baked in their shells, or on any poached white fish.

Ingredients

Method

Simmer the stock in a nonreactive pan, and whisk in the butter one piece at a time. Season and use immediately.

Asparagus

April 20, 1984. Oil, tar, and spackle on tile, 12" x 12". Collection of Joseph Helman.

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