>Asparagus with Roasted Garlic Sauce

>

There’s and abundance of Asparagus around here at the moment, which is fine with me: I love asparagus!! So I started looking for new recipes for me to try out. To my big surprise most recipes out there are for green asparagus, whereas most Dutch people eat white aspargus. I love both varieties. Last weekend I picked up a kilo of green Asparagus at the market.

Today I made the most delicious and simple dish: Asparagus with Roasted Garlic Sauce. I found the recipe here and followed Susan’s directions (both for this dish as on how to roast the garlic) exactly, except for using pecans instead of walnuts. Let me tell you: this was amazing!! There’s no cream in this sauce, but it tastes sooo creamy! I loved that I could taste all the ingredients: the garlic, pecans and lemon juice, Delicious!! I’m definitely making this again!!

Asparagus with Roasted Garlic Sauce

1/2 head roasted garlic
1/4 cup walnuts (pecans work too)
juice of half a lemon
1 tbsp. water
salt to taste
1 pound asparagus

Lightly toast the walnuts. The easiest way to do this is to put them in the oven with the garlic during the last 5 minutes that it’s roasting. When they’re hot but not burning, remove them from the oven and grind them in a food processor (or mash them to a paste in a mortar and pestle). Add half a head of roasted garlic, the lemon juice, and the water and continue to puree. Add salt to taste.

Prepare the asparagus by snapping off the tough ends (just hold a spear at the bottom and in the middle, and it should snap off in the right spot). Steam them lightly for 3 minutes or until they are bright green and just starting to become tender. Place them in a serving dish, and toss them with the roasted garlic sauce. Serve, trying not to fight over the last spear on the plate!

About these ads

2 Responses to “>Asparagus with Roasted Garlic Sauce”

  1. Grumpy and HoneyB Says:

    >Sounds delicious Marthe! We LOVE asparagus here and the type we mostly have in the stores and available to us is Green! LOL

  2. natalia Says:

    >Ciao Marthe ! We have lots of mostly green asparagus here too and your recipe smells wonderful ! I even tried a new method: http://www.nytimes.com/2010/04/21/dining/21appe.htmllove and kisses !


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: