| 3 lbs. asparagus, tough ends removed and discarded |
1/4 lb |
$3.99 per 8 ounces
|
$2.00 |
| 2 Tablespoons unsalted butter |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 1 yellow onion, chopped into medium dice |
0.08 onion |
$0.79 per pound
|
$0.02 |
| 2 cloves garlic, sliced |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 6 cups vegetable stock, hot |
1/2 cup |
$3.69 per 32 ounces
|
$0.48 |
| 2 Tablespoons lemon juice |
1/2 teaspoon |
$2.19 per 15 fluid ounces
|
$0.01 |
| 1 Tablespoon kosher salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/2 teaspoon of freshly ground black pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 Tablespoons butter, unsalted |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| All reserved asparagus tips |
0.08 asparagus |
$3.99 per 8 ounces
|
$0.02 |
| 1/4 teaspoon kosher salt |
0.02 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2 Tablespoons butter, unsalted |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 1/2 cup crème fraîche |
2 teaspoons |
$3.79 per 13 1/2 ounces
|
$0.12 |
| 1 lemon, zested then juiced |
0.08 lemon |
$0.80 per item
|
$0.07 |
| 1/8 teaspoon kosher salt |
0.01 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/8 teaspoon black pepper |
0.01 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Total per Serving |
$2.79 |
| Total Recipe |
$33.51 |
Suggestions?