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Ingredientes
- 1 1/2 lb Asparagus, medium/small
- 2 ounce Butter, unsalted
- 2 c. Cream, heavy Salt (to taste) Pepper (to taste)
Direcciones
- Wash the asparagus and snap off the white ends. Set aside all tops and half which number of ends. Plunge the tops into a large pot of salted, boiling water and cook till limp but not for too long.
- (Note: Cook slightly longer than for eating. If undercooked, they won't process well; if overcooked, they will taste earthy.)
- Drain the asparagus thoroughly and, while still warm, run it through food processor with unsalted butter for 3 - 4 min till smooth, scraping down the sides of the processor frequently.
- Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream. Cook the ends slowly for 20 min, then strain, pressing through gently. Just before serving, combine asparagus, butter and cream. Heat slowly to just below boiling point.
- Adjust the seasonings to taste.
- Preparation Time: 3/4 Hour
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 657g | |
| Calories 1307 | |
| Calories from Fat 1188 | 91% |
| Total Fat 135.22g | 169% |
| Saturated Fat 84.54g | 338% |
| Trans Fat 0.0g | |
| Cholesterol 451mg | 150% |
| Sodium 105mg | 4% |
| Potassium 922mg | 26% |
| Total Carbs 20.72g | 6% |
| Dietary Fiber 7.6g | 25% |
| Sugars 7.08g | 5% |
| Protein 13.34g | 21% |
