+
0 (0)

Sauces and Condiments

Asparagus butter

Asparagus butter
Kirk McKoy / Los Angeles Times

What’s the point of worrying about organic food, genetically modified organisms, locally sourced items and fair trade if more than a third of it will simply go to waste? Discarded food is a serious issue, and it’s garnering attention from ... Read more

Total time: 25 minutes, plus chilling time | Makes about 2 cups
  • 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.

Note: Adapted from a recipe by chef Bruce Kalman of Union Restaurant in Pasadena.

HAVE YOU TRIED


Homemade peanut butter cups
Homemade peanut butter cups

Milk's ooey-gooey double-chocolate cookies
Milk's ooey-gooey double-chocolate cookies

Pineapple brochettes with saffron caramel
Pineapple brochettes with saffron caramel

Artichokes braised with saffron, black olives and almonds
Artichokes braised with saffron, black olives and al...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Turkey gravy
Quark

Quark

(0)
Salsa verde
Green Chile Pickle