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Asparagus Bundles With Lemon Cream Sauce
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Ingredients: 30 spears fresh asparagus, washed and trimmed
10 slices prosciutto Preparation: Blanch asparagus in boiling water for 4 minutes. After draining, let asparagus sit in cold water to bring back to room temperature. Roll 3 spears up in each slice of prosciutto. Place in lightly greased baking pan and bake at 350 degrees for 10 minutes. Ingredients for Lemon Sauce: 1 Tbs. olive oil
1 leek, sliced
1 clove garlic, crushed
3 Tbs. butter
1 Tbs. flour
1 Tbs. fresh lemon juice
1 tsp. grated lemon rind
1 cup half-and-half
1/4 tsp. white pepper
1/4 cup chopped parsley
1/2 cup sliced almonds Preparation: Heat the olive oil, add the leek and stir-fry. Add garlic and stir until softened and fragrant. Add flour and 2 tablespoons butter, and quickly stir until mixed well. Next add the lemon juice, lemon rind, half-and-half and white pepper. Stir and heat until bubbling. Add 1 tablespoon butter and stir until melted. Serve with asparagus bundles, topped with parsley and almonds. Serves 10 to 12 Chef's Notes: - Add lemon juice while blanching asparagus in boiling water -- it adds crispness as well as extra taste to the spears.
- Lemon sauce can be served as a bed for the asparagus bundles to sit in, or as a topping sauce, or both.
Books: Pork and Ham Menus
By Editors of Time Life Books
ISBN: 0867061987
Currently out of print, but may be available through online search services. The Complete Meat Cookbook
By Bruce Aidells and Denis Kelly
ISBN: 0395904927
Houghton Mifflin (1998)
222 Berkeley St.
Boston, MA 02116
Phone: 617-351-5000
Customer Service Phone: 800-225-3362
E-mail: tradecustomerservice@hmco.com
We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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