Paul Gayler

Asparagus and Lemon Sauce

Preparation info
  • Makes

    450 ml

    • Difficulty

      Easy

Appears in
Paul Gayler's Sauce Book
Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

  • About

I often add 1–2 chopped sticks of lemon grass, to the stock, with the asparagus peelings. With or without this addition, the sauce is wonderful served with fish or shellfish, such as lobster or scallops, or with buttered baby leeks and morels.

Ingredients

  • 300 g asparagus spears, trimmed (keep the trimmings) and chopped
  • 250 ml white chicken or

Method

  1. Put the asparagus trimmings in a pan with the stock and simmer for 10–15 minutes to infuse, then strain, reserving only the stock.
  2. Heat half the butter in a pan, then add the asparagus and cook, covered, for 5 minutes.
  3. Add the infused stock and boil for 5–8 minutes until the asparagus is soft.
  4. Add the cream and cook for a further 2 minutes.