Asparagus Sauce

Name: Asparagus Sauce
Ingredients: 1 bundle (approx. 1 lb) Fresh asparagus (Choose stalks with bright green color and firm tips); 1 tbsp Butter (A small piece to enrich the sauce); 0.5 tsp Salt (Adjust to taste); 0.25 tsp Black pepper (Freshly ground preferred); 2 drops Spinach extract or green food coloring (Optional, used to enhance the green color); 4 cups Water (For boiling the asparagus)

A classic, simple vegetable sauce made from fresh asparagus puree. This recipe creates a thick, vibrant green pulp enriched with butter and seasoned simply with salt and pepper. It serves as an elegant accompaniment to meats or fish.

Ingredients

1 bundle (approx. 1 lb) Fresh asparagus (Choose stalks with bright green color and firm tips)
1 tbsp Butter (A small piece to enrich the sauce)
0.5 tsp Salt (Adjust to taste)
0.25 tsp Black pepper (Freshly ground preferred)
2 drops Spinach extract or green food coloring (Optional, used to enhance the green color)
4 cups Water (For boiling the asparagus)

Instructions

1Wash the asparagus thoroughly. Snap off or cut away the woody bottom ends of the stalks.
2Bring a pot of salted water to a boil. Add the asparagus and boil until very tender and soft, ensuring the green parts can be easily mashed.
3Drain the asparagus. Place the tender green parts into a wire sieve set over a bowl. Using the back of a spoon or ladle, rub the asparagus through the sieve until you have a thick, smooth pulp in the bowl. Discard any fibrous remains left in the sieve.
4While the pulp is still warm, stir in the butter, salt, and pepper. If a deeper green color is desired, mix in a few drops of spinach extract or food coloring. Serve warm.