Created by Kchurchill5 on January 14, 2017
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!