Ingredients
- FOR BASIC SAUCE
- 1 1/2 pounds asparagus (ends trimmed and cut in 1" pieces)
- 1 lemon, whole (zested)
- 2 tablespoons lemon juice
- 4 tablespoons unsalted butter (plus)
- 1 teaspoon unsalted butter
- 3 1/2 tablespoons fresh chopped herbs (the herbs change with the sauce)
- Kosher salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil
- 1 - SAUCE FOR LEMON ASPARAGUS RICE
- 3 cups cooked rice (adding)
- 1/4 cup chopped pistachios (adding, walnuts or pecans can also be used)
- Basic asparagus sauce (recipe above)
- 2 tablespoons basil (lemon or regular, or a combination of both, 1 1/2 tablespoons parsley)
- Kosher salt, to taste
- Pepper, to taste
- 2 - SAUCE FOR CHEESY LEMON ASPARAGUS PASTA
- 3/4 pound cooked pasta (I like vermicelli, orzo, or ditallini, Adding)
- 1/4 cup goat cheese (crumbled, Adding)
- Basic asparagus sauce (recipe above)
- 2 tablespoons basil (1 tablespoon thyme, 1/2 tablespoon oregano, Herbs)
- Kosher salt, to taste
- Pepper, to taste
- 3 - SAUCE FOR SILKY ASPARAGUS SAUCE FOR SEAFOOD
- 2 to 3 tablespoons heavy cream (Adding)
- Basic asparagus sauce (recipe above)
- 2 tablespoons chives (Herbs, 1 tablespoon tarragon, 1/2 tablespoon mint)
- Kosher salt, to taste
- Pepper, to taste
- 4 - SAUCE FOR MINTED ASPARAGUS YOGURT SAUCE
- 1/4 cup Greek plain yogurt (Adding)
- Basic asparagus sauce (recipe above)
- 1 tablespoon chives (Herbs, 1 tablespoon basil, 1 1/2 tablespoons mint)
- Kosher salt, to taste
- Pepper, to taste
How to Make
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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.
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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.
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Step 3: Now, the sauce is done. You can refrigerate this for a day or so; or, use immediately.
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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.
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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.
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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.
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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.
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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.
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Step 9: Serve and ENJOY!
We hope you enjoy this recipe!
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