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Sauces and Condiments, Stovetop

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.

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