Total time: 25 minutes, plus chilling time | Makes about 2 cups
Note: Adapted from a recipe by chef Bruce Kalman of Union Restaurant in Pasadena.
- 1 pound butter
- 3/4 pound asparagus trim/bottoms
- 2 teaspoons kosher sea salt
- 4 sprigs of fresh thyme
Step 1In a medium saucepot, combine the butter, asparagus, salt and thyme. Cook over low to medium heat until the asparagus is softened and cooked through, about 15 minutes. Remove and transfer all of the contents to a blender or food processor, and blend until smooth. Strain the mixture through a fine sieve and chill until needed.
Calories 103; Protein 0; Carbohydrates 0; Fiber 0; Fat 12 grams; Saturated fat 7 grams; Cholesterol 30 mg; Sugar 0; Sodium 72 mg
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