We’ve been having fun playing with the general concept of thick, veggie infused Veloutés..so when we had a bunch of asparagus waiting to be used, we figured we’d turn them into a funky sauce! We opted to use pistachios to give the sauce a little extra body and to impart some saltiness and to accentuate the natural nuttiness of sauteed asparagus. The result was a really tasty, smooth, thick, exceedingly green sauce!
We served our Velouté as a sauce for Pistachio Crusted Grouper alongside some pearled couscous. However, we think it would also make a great sauce for a funky ravioli or as an appetizer soup.
Time: 35 Minutes
Ingredients:
- A bunch of Asparagus
- Pistachios
- 1/2-1 cup Vegetable Stock depending on how thick you like your sauce
- 2 Tablespoons of Butter
- 1 Tablespoon All Purpose Flour
Method:
- Cut the bottoms off your asparagus to remove the woody parts of the stalks. Then, cut your asparagus into cylinders roughly a half inch long.
- Melt one tablespoon of butter in a pan, and add your asparagus. Sprinkle in some black pepper, and cook until your asparagus starts to soften and caramelize.
- Transfer your asparagus to your blender, and add your vegetable stock and pistachios. Puree.
- Melt your other tablespoon of butter in a saucepan, and then whisk in your flour to form a roux.
- Pour your asparagus/pistachio puree in, and whisk to combine. Allow to heat and thicken.
- Plate, devour, and enjoy!
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