Yield - about 2 Lbs
1 LB FRESH ASPARAGUS SPEARS
1 QUART CHICKEN STOCK (See Recipe)
1/2 TSP GRANULATED GARLIC
1 1/2 LBS BUTTER (room temperature)
8 -4 OZ CHILLED MONKEY DISHES
Use the asparagus bottoms from the Carrot and Asparagus Bundles recipe or cut the asparagus tops from the spears and reserve for use in another recipe. This recipe is designed to use the mid portions of the asparagus stems. Clean the stems of any discolored pieces. If the stems are unusually thick, then use a potato peeler to skin off the tough outside portion of the stem. Cut the very bottoms of the stalks and discard. Place the stems into the boiling stock and boil for 10 - 15 minutes, or until the stems are very tender.
Place the stalks into a blender and puree. Add the garlic, and while the asparagus puree is still warm, thoroughly mix with the butter in a stainless steel bowl. Use a rubber spatula and fill the monkey dishes with the asparagus butter.
Other butters can be similarly made with carrots, leek bottoms or butter nut squash.
Serve chilled with freshly baked wheat or whole grain bread.
This is a great recipe that uses something that you would normally discard.
to Home Cookin' Page or Return to the Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.