How Do I Choose the Best Sauce for Asparagus

  1. Asparagus sauce
    In this video tutorial we learn how to make Asparagus sauce Fleurette (asparagus with a sauce Fleurette). This is one of the many derivative sauces based on a the mother sauce Hollandaise with the addition of cream to provide a silkier texture. In contrast to the Hollandaise, this is a one pot sauce! In my opinion, not only is it easier to make, but it tastes better too.

    The name Fleurette comes from the type of French cream is used. Creme Fleurette is a full fat cream widely used in France.

  2. Asparagus Sauce
    Asparagus served with delicious mushroom and cream sauce

    ASPARAGUS WITH MUSHROOM CREAM SAUCE

    Ingredients

    15-18 asparagus spears
    1 cup thickly sliced button mushrooms
    2 tbsps cream
    2 tbsps olive oil
    ¼ cup peeled shallots
    1 tbsp butter
    1 tsp whole wheat flour (atta)
    1 tbsp chopped garlic
    Salt to taste
    ¼ tsp mustard powder
    ¼ tsp black pepper powder

    Method

    1. Heat sufficient water in a deep non-stick pan. Scrape the asparagus, especially the hard knots and put into the hot water. Add salt and blanch.
    2. Heat olive oil in a non-stick pan. Chop shallots in a chopper.
    3. Add butter to the hot oil and when it melts add shallots and saute. Add whole wheat flour and saute. Add garlic and continue to saute.
    4. Remove the asparagus from hot water and dip into a bowl of iced water.
    5. Add mushrooms, salt and ¾ cup hot water to the pan and mix. Cover and cook till the mushrooms soften.
    6. Drain the asparagus and arrange them with all their tips facing same side. Trim them at the other end so that all of them are of the same length.
    7. Chop the cut off ends into big pieces and add to the mushrooms and mix. Add mustard powder and black pepper powder and mix well.
    8. Arrange the asparagus on a serving plate in 3 layers.
    9. Add cream to the mushroom mixture and mix well. Pour this sauce over the asparagus and serve.

  3. Asparagus – Sauces
    How to cook Asparagus – 3 ways and 2 simple Sauces

    Green asparagus can be cooked in many ways. In this video you will learn three different ways of cooking them.

    1. Boiling in salt water
    2. Sautéed in butter and olive oil
    3. Baked in the oven

    Also you will learn how to make two very easy sauces that go very well with the asparagus.

    1. Sour cream and cress sauce
    2. Herb and yoghurt sauce

    Enjoy Spring with these easy cooking methods.

  4. Asparagus Sauce |
    ASPARAGUS IN SAFFRON SAUCE

    Ingredients

    8-10 asparagus spears
    2 tsps saffron
    2 medium onions
    1 tbsp oil
    3 medium potatoes, boiled, peeled and mashed
    Salt to taste
    1 tsp olive oil
    1 tbsp butter
    1 tbsp chopped garlic
    4 tsps tomato puree
    ½ cup fresh cream

    Method

    1. Heat 2 cups water in a deep non-stick pan.
    2. Quarter onions, put in a mixer jar and grind coarsely.
    3. Heat oil in another non-stick pan, add onions and sauté till translucent. Switch off the heat, transfer into a bowl. Add potatoes and salt and mix well.
    4. Scrape hard part of asparagus spears and add to the water heating in the first pan.
    5. Place round-shaped cookie cutter on a serving platter, fill it with potato-onion mixture and press. Drizzle olive oil and bake in oven for 10-15 minutes.
    6. Strain asparagus and transfer into a bowl with 1 cup cold water.
    7. For saffron sauce, heat butter in another non-stick pan, add garlic, tomato puree and fresh cream and mix well. Add salt and mix again. Strain the mixture and pour the strained liquid back into the same pan and cook till the sauce thickens. Add saffron and mix well. Switch off the heat.
    8. Drain excess water from the asparagus and place on a worktop. Cut the lower portions asparagus into equal sized pieces and insert one by one along the sides of the baked potato-onion mixture. Insert the asparagus tips in the center of the mixture.
    9. Roughly chop the remaining asparagus and sprinkle on the top of the mixture.
    10. Gently remove the cookie cutter, top with the saffron sauce and serve immediately.

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