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How To make Asparagus Sauce Great Chefs
1 1/2 lb Asparagus, medium/small
2 oz Butter, unsalted
2 c Cream, heavy
Salt (to taste) Pepper (to taste) 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
How To make Asparagus Sauce Great Chefs's Videos
Southern Comfort KITCHEN Ep2 (father's day) salmon & asparagus
Trombonist & Father Matthew Hartnett whip up something good and quick in the Southern Comfort KITCHEN. Happy Father's Day.
Sauteed Asparagus - How to cook in three easy steps
Sauteed asparagus with garlic is an elegant dish served in high-end Chinese restaurants. In this article, I want to share with you the quick and easy method of how to saute asparagus with garlic in less than thirty minutes.
RECIPE:
(Cook's notes at )
Ingredients:
300g asparagus
4 cloves garlic
2 tbsp vegetable oil
The stir fry sauce (A)
3 tsp light soy sauce
1/4 tsp dark soy sauce
1 tsp sugar
1 tsp salt
1/4 tsp ground white pepper
1 tsp sesame oil
1 tbsp rice wine (optional)
1 tbsp of water
Cornstarch slurry: (B)
1/2 tsp cornstarch
1 tbsp water
Instructions:
- Cut off roughly 3cm from the bottom of each spear of asparagus.
- Peel off the stringy exterior of the bottom half until they got into the tender interior.
- Blanch the asparagus in boiling water for thirty seconds or until the interior turns to semi-transparent.
- Place it immediately in ice water.
- Coarsely chopped a few cloves of garlic, and sauteed until it turns aromatic.
- Add the blanched asparagus, sauteed over high heat for a minute.
- Combine all the ingredients in (A) to make the stir fry sauce. Add to the asparagus.
- Cover the pan for one minute.
- Add a sufficient amount of the cornstarch slurry to thicken the sauce. Serve.
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How To Cook Asparagus - Gordon Ramsay
Gordon Ramsay asparagus can be served with king trumpet mushrooms. Asparagus is cooked for the most part by boiling or steaming. Recipe -
Asparagus is a crispy, earthy, woody vegetable that starts growing in spring. Chef Gordon Ramsay prefers to sautee them raw, which intensifies the Asparagus flavor. He leaves the savory skin on, then he blisters them in a hot cast-iron pan skillet.
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0:15 Gordon Ramsay Asparagus Recipe
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Asparagus with Mushroom Cream Sauce | Cooksmart | Sanjeev Kapoor Khazana
Asparagus served with delicious mushroom and cream sauce
ASPARAGUS WITH MUSHROOM CREAM SAUCE
Ingredients
15-18 asparagus spears
1 cup thickly sliced button mushrooms
2 tbsps cream
2 tbsps olive oil
¼ cup peeled shallots
1 tbsp butter
1 tsp whole wheat flour (atta)
1 tbsp chopped garlic
Salt to taste
¼ tsp mustard powder
¼ tsp black pepper powder
Method
1. Heat sufficient water in a deep non-stick pan. Scrape the asparagus, especially the hard knots and put into the hot water. Add salt and blanch.
2. Heat olive oil in a non-stick pan. Chop shallots in a chopper.
3. Add butter to the hot oil and when it melts add shallots and saute. Add whole wheat flour and saute. Add garlic and continue to saute.
4. Remove the asparagus from hot water and dip into a bowl of iced water.
5. Add mushrooms, salt and ¾ cup hot water to the pan and mix. Cover and cook till the mushrooms soften.
6. Drain the asparagus and arrange them with all their tips facing same side. Trim them at the other end so that all of them are of the same length.
7. Chop the cut off ends into big pieces and add to the mushrooms and mix. Add mustard powder and black pepper powder and mix well.
8. Arrange the asparagus on a serving plate in 3 layers.
9. Add cream to the mushroom mixture and mix well. Pour this sauce over the asparagus and serve.
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Michelin Star Chef Simon Hulstone creates asparagus with beurre noisette hollandaise
Michelin star chef Simon Hulstone from The Elephant in Torquay create an asparagus with nut brown butter dish using the new Robot Coupe Robot Cook, a temperature cooking machine from Robot Coupe that has just been launched on the market.
Filmed earlier this year, Simon shows us a quick and simple process to make the nut brown butter hollandaise in the machine.
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3 Michelin star chef Matt Abé cooks an asparagus with morel and wild garlic recipe
Watch Matt Abé cook one of the dishes from the menu at 3 Michelin-starred Restaurant Gordon Ramsay; Jérôme Galis asparagus, wild garlic, confit egg yolk, morels.
This dish were created as part of The Staff Canteen Live 2018 at Hotelympia at the Excel.
Get Matt's recipe here:
The Staff Canteen Live 2018 was held in conjunction with specialist produce supplier, Westlands.
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The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs.
It's free to register, so why not join today?
Come and join us here also
Twitter
Facebook