Asparagus Spear With Raspberry Sauce Recipe

Summary

Preparation Time15 MinDifficulty LevelEasy
Health IndexAverageServings4
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Water2 Quart
 Fresh asparagus1 1⁄2 Pound, trimmed (20 To 25 Spears)
 Fresh raspberries/1 package of 10 ounces frozen raspberries, drained until dry2 Cup (32 tbs), drained
 Fresh raspberries/1 package of 10 ounces frozen raspberries, drained until dry2 Cup (32 tbs)
 Olive oil6 Tablespoon
 Whipping cream1⁄4 Cup (4 tbs)
 Sherry vinegar2 Tablespoon
 Freshly ground pepper To Taste
 Fresh spinach leaves1⁄4 Cup (4 tbs)
 Chopped chives1 Teaspoon (For Garnish)
 Coarsely cracked pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size

Calories 371 Calories from Fat 254

% Daily Value*

Total Fat 29 g44.1%

Saturated Fat 6.5 g32.6%

Trans Fat 0 g

Cholesterol 20.7 mg

Sodium 109.7 mg4.6%

Total Carbohydrates 27 g9%

Dietary Fiber 13.6 g54.4%

Sugars 10.7 g

Protein 6 g11.4%

Vitamin A 31.6% Vitamin C 84.2%

Calcium 9.2% Iron 27.9%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a large saucepan, boil 2 quarts of water.
2) Add asparagus and parboil for 2 minutes. Rinse immediately under cold water.
3) Using food processor fitted with metal blade process the berries until smooth.
4) Strain the mixture in a bowl and remove seeds.
5) In the processor bowl add olive oil, whipping cream, vinegar, salt and pepper. Process the mixture for 5 seconds to blend.
6) Mix it to the raspberry puree.
7) Adjust flavoring if desired.

SERVING
8) Before serving divide cleaned spinach leaves on four chilled salad plates.
9) Place 4 or 5 asparagus spears on each plate and put a ribbon of dressing on the center.
10) Garnish with chives and coarsely ground pepper over it.
11) Pass raspberry sauce along with it.
12) If used for buffet presentation, arrange the asparagus on a large serving platter.
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