Asparagus Sauce

Recipe By Puck, adapted by Bret Wortman
Category Atkins; Sauces
Main Ingredient Asparagus
Cuisine Style French
Yield 6 Servings
Preparation Time 0:00
Cooking Time 0:00
Personal Rating
12 Asparagus, large stalks
3 tbsp Heavy cream
1/2 cup Water, cold
1/2 tsp Salt
1/4 tsp Pepper, freshly ground
Lemon Juice, a few drops
1. In a large pot of boiling, salted water, cook the asparagus until
tender, about 10 minutes. Remove from the pot and place in ice water to
stop the cooking process.
2. Stir the heavy cream into the water until dissolved.
3. Cut off the tips of the asparagus and save for garnish. Cut the rest
into 1 inch pieces and puree in a blender or food processor with water &
4. Transfer the mixture to a saucepan and reheat. Season to taste with
salt, pepper and lemon juice. Strain into a serving bowl.
Per Servings: 35 Calories; 3 g Fat; 2 g Sat Fat; 10 mg Cholesterol; 198 mg
Sodium; 2 g Carb; 0.86 g Fiber; 1 g Protein.

Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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