Asparagus Cream Sauce
Asparagus Cream Sauce is a rich, velvety sauce made from fresh asparagus, cream, and seasonings. Smooth and flavorful, it elevates pasta, chicken, or vegetables with its delicate green taste. Easy to prepare, it combines freshness and indulgence, making it a versatile and elegant addition to any meal.
Equipment
- Medium saucepan
- Cutting board and knife
- Wooden spoon
- Blender or immersion blender
- Fine grater (for Parmesan or lemon zest)
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 bunch fresh asparagus about 450 g, trimmed
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 cup heavy cream
- ½ cup vegetable or chicken broth
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese optional, for extra richness
- Fresh parsley or thyme for garnish optional
- Lemon zest or a squeeze of lemon juice optional, for brightness
Instructions
- Heat olive oil and butter in a pan over medium heat. Add the chopped onion and cook until soft, then stir in the minced garlic.
- Add the trimmed asparagus pieces, thyme, and oregano. Sauté for a few minutes, then pour in the broth. Simmer until the asparagus becomes tender.
- Transfer the mixture to a blender and blend until creamy, or use an immersion blender directly in the pot.
- Return the sauce to the pan, stir in the heavy cream, and simmer gently until thickened. Season with salt and black pepper.
- Mix in Parmesan for extra richness if you like. Garnish with fresh herbs and a touch of lemon zest or juice for brightness. Use over your favorite dish.