December 21, 2010

Asparagus with Garlic Cream Sauce

This is the third of the three new recipes I prepared together recently.  It's pretty straight-forward, really:  pan-fried asparagus spears topped with a creamy garlic sauce.   Simplicity doesn't take anything away from the flavor, though.  This cooked up fast and easy and was quite satisfying.  It makes for a good side dish for any number of other dishes, and by experimenting a bit with additional seasonings (rosemary, sage, thyme, basil or lemon zest would work quite well, for example), you could customize it to go with an even wider range of dishes. 

I should note that the picture reflects my having made a double batch, in order to use up extra asparagus that would have otherwise gone to waste. 

Asparagus with Garlic Cream Sauce

yield = 4 servings

1       tablespoon unsalted butter
1       bunch of asparagus, trimmed
1       tablespoon minced garlic
1/2    cup heavy cream
         salt and pepper to taste

Melt the butter in a skillet over medium-high heat.   Add the asparagus in a single layer and fry, turning frequently with tongs, until the asparagus spears are soft and have a few darkened spots.  Transfer asparagus to a serving plate. 

Add the garlic and fry, stirring often, 1 minute.  Add the cream and season to taste with salt and pepper.  Stir frequently, until the sauce has reduced and thickened slightly.  Pour over asparagus and serve.

Try mixing in 1/2 teaspoon minced fresh rosemary, 1 teaspoon minced fresh thyme, 1 tablespoon chopped fresh basil, 1/2 teaspoon crushed, dried sage or 2 tsp fresh lemon zest.

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