---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Asparagus Sauce - Great Chefs
  Categories: Basics, Sauces, Masterchefs, Frisco, Relf
       Yield: 1 servings
  
   1 1/2 lb Asparagus, medium/small                  Salt (to taste)
       2 oz Butter, unsalted                         Pepper (to taste)
       2 c  Cream, heavy                   
  
        Wash the asparagus and snap off the white ends.  Set aside all
   tops and half that number of ends.  Plunge the tops into a large pot
   of salted, boiling water and cook until limp but not for too long.
   (Note: Cook slightly longer than for eating.  If undercooked, they
   will not process well; if overcooked, they will taste earthy.)
   
        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.
   
        Meanwhile, chop asparagus ends to remove the dry hard field cuts
   and simmer with cream.  Cook the ends slowly for 20 minutes, then
   strain, pressing through gently.  Just before serving, combine
   asparagus, butter and cream.  Heat slowly to just below boiling point.
   Adjust the seasonings to taste.
   
        Preparation time:  3/4 Hour
   
        Source:  Great Chefs of San Francisco, Avon Books, 1984
   
        Chef:   Bruce LeFavour, Rose et Le Favour, St. Helena,
        :       Napa Valley, California
   
        Pastry Chef:  Ann McKay
  
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