Julee Rosso, Sheila Lukins

Asparagus Sauce

Preparation info

  • 4

    portions

    • Difficulty

      Easy

Appears in

#41The Silver Palate Cookbook

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 12 asparagus spears, trimmed
  • 1½ tablespoons unsalted butter
  • 4 scallions (

Method

  1. Cut the asparagus into 1-inch pieces. Parboil in a pot of boiling salted water until just tender, about 8 minutes. Drain
  2. Melt the butter in a skillet over low heat. Add the asparagus and chopped scallions, seasoning with salt, pepper, and sugar. Cook, stirring, over medium heat until the scallions are tender, about 5 minutes.
  3. Purée the mixture in a fo