** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Wash the asparagus and snap off the white ends.
Set aside all
tops and half that number of ends.
2. Plunge the tops into a large pot
of salted, boiling water and cook until limp but not for too long.
3.
(Note: Cook slightly longer than for eating.
If undercooked, they
will not process well; if overcooked, they will taste earthy.
)
4.
Drain the asparagus thoroughly and, while still hot, run it
through food processor with unsalted butter for 3 - 4 minutes until
smooth, scraping down the sides of the processor frequently.
5.
Meanwhile, chop asparagus ends to remove the dry hard field cuts
and simmer with cream.
6. Cook the ends slowly for 20 minutes, then
strain, pressing through gently.
7. Just before serving, combine
asparagus, butter and cream.
8. Heat slowly to just below boiling point.
9.
Adjust the seasonings to taste.
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Dietary Notes:
This recipe is very low-sodium with 133.25mg per serving
This recipe is high in Vitamin A with 31% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Asparagus allergies.
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