A 4 Ingredient Asparagus Sauce - Served 4 Ways
Recipe: #25445
January 14, 2017
Categories: Sauce, Asparagus Brunch, Mothers Day, Sunday Dinner, No Eggs, Herbs, more
"This sauce is so versatile; and, with just a few 'additions and/or changes,' you can really create, 4 completely different dishes - just using the basic sauce. First, a savory rice dish - second, a cheesy creamy pasta - third, a silky sauce to serve with grilled seafood - and; fourth, a minty sauce to serve with lamb. And, it is great to make ahead as well. The basic sauce is only 4 ingredients; then, by simply changing up the herbs, and/or adding one or two additional ingredients - you can make 4 different, and amazing dishes."
Ingredients
- FOR BASIC SAUCE
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- 1 - SAUCE FOR LEMON ASPARAGUS RICE
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- 2 - SAUCE FOR CHEESY LEMON ASPARAGUS PASTA
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- 3 - SAUCE FOR SILKY ASPARAGUS SAUCE FOR SEAFOOD
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- 4 - SAUCE FOR MINTED ASPARAGUS YOGURT SAUCE
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Nutritional
- Serving Size: 1 (524 g)
- Calories 579
- Total Fat - 24.9 g
- Saturated Fat - 11.3 g
- Cholesterol - 80.3 mg
- Sodium - 167.9 mg
- Total Carbohydrate - 76.3 g
- Dietary Fiber - 6.8 g
- Sugars - 6.1 g
- Protein - 17.4 g
- Calcium - 170.5 mg
- Iron - 7.6 mg
- Vitamin C - 43.7 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Base Asparagus Sauce ... To cook the asparagus; I prefer to use a large saute pan vs a pot; as it comes to a boil much quicker. Bring the salted water up to a light boil; and, add the asparagus. Cook the asparagus stems first, until soft and tender (4-5 minutes); then, transfer to a bowl of ice water. Now, add your asparagus tips; and cook 2-3 minutes. I cook them separate, because the stems take longer. Again, once tender, move to the bowl of ice water. After the asparagus has cooled off; transfer them to a plate lined with a paper towel - to drain and cool. NOW, don't forget to reserve some of the water you cooked the asparagus in.
Step 2
Puree ... Add the cooled asparagus to a blender/food processor, along with the olive oil, a pinch of salt, and pepper; lemon zest and juice; and, whatever herb you are using - this changes according to what sauce you are making. Then, puree until until smooth and creamy. Add a little water; just until you get a smooth and creamy consistency, usually 2-3 tablespoons is all you will need.
Step 3
Now, the sauce is done. You can refrigerate this for a day or so; or, use immediately.
Step 4
1 - Lemon Asparagus Rice ... Make the sauce as is - but, use lemon basil or regular basil (or a mix), and parsley as your herb in the sauce. Toss with cooked rice; and, the nuts.
Step 5
2 - Cheesy Lemon Asparagus Pasta ... Make the sauce as is - but use a mix of basil, thyme and oregano as the herbs in the sauce. Toss with the cooked pasta and goat cheese. And, use a little of the pasta water to thin out the sauce if needed.
Step 6
3 - Silky Asparagus Sauce for Seafood ... Make the sauce as is - but, use chives, tarragon and mint as your herbs. Add a splash of cream 2-3 tablespoons, to your liking; and, serve over your favorite grilled seafood. Fish, scallops, lobster, shrimp, etc.
Step 7
4 - Minted Asparagus Yogurt Sauce ... Make the sauce as is - but, use mint, chives and basil as the herbs. Then, stir in the Greek yogurt; and serve chilled with lamb.
Step 8
NOTE: You can always add additional ingredients; but, I try to keep this sauce pretty basic. All, very simple store ingredients; and, nothing that is difficult or time consuming. And, you can make 4 very different dishes - with one basic recipe.
Step 9
Serve and ENJOY!
Tips
No special items needed.