A 4 Ingredient Asparagus Sauce - Served 4 Ways

4+
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"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."

Original recipe yields 4+ servings
OK
  • FOR BASIC SAUCE
  • 1 - SAUCE FOR LEMON ASPARAGUS RICE
  • 2 - SAUCE FOR CHEESY LEMON ASPARAGUS PASTA
  • 3 - SAUCE FOR SILKY ASPARAGUS SAUCE FOR SEAFOOD
  • 4 - SAUCE FOR MINTED ASPARAGUS YOGURT SAUCE

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 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 & Variations


No special items needed.

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