There are times when I buy asparagus only for the tips and am left with several inches of tender stalk. That is never a problem for me, they quickly become a base for my favorite springtime sauce.
I don't remember when I first started making asparagus sauce; it's one of those seasonal staples that I pull out of my culinary closet like a favorite pair of sandals. Like the sandals, the sauce goes with everything and puts a 'spring in the step' of anything it's paired with.
The sauce varies every time I make it, adapting to what I have on hand. Basically, it consists of asparagus, leafy greens, and herbs; quickly pureed in a blender and emulsified with extra virgin olive oil. The asparagus can be whole stalks or trimmings, cooked until tender. The leafy greens can be arugula, spinach, sorrel, or even lettuce leaves. Herbs can be anything you like, although I avoid basil because of oxidation. Invariably, I include a form of raw allium to lift the flavors: scallions, ramps, spring onions, shallots are all good.
I urge you to try it for its versatility. It's fantastic with eggs, grilled or poached fish, and even makes chicken breast taste exciting. Its a delicious dip for raw vegetables, dressing for potato or pasta salad and makes the best risotto when stirred in at the final stage of cooking. It's so good that even these tiny fried spearings are falling all over themselves to get a taste.
asparagus sauce
3 cups cold water
1 tsp salt
1 1/2 cups of roughly chopped asparagus
1 1/2 cups of leafy greens (spinach, arugula, sorrel, lettuce), loosely packed
1/2 cup of fresh herbs (parsley, chervil, tarragon, cilantro), loosely packed
1 medium shallot, scallion, small spring onion, or small bunch of chives, roughly chopped
1 tsp salt
20 grinds black pepper
1/4 cup water from cooked asparagus
1 tsp lemon juice or vinegar
1/2 cup extra virgin olive oil
Bring water and salt to a boil. Add asparagus and cook until tender. Place leafy greens, herbs, shallot, salt and pepper in a blender. Drain hot asparagus, reserving 1/4 cup of cooking water, add both to blender along with lemon juice. Blend on high speed, slowly drizzling in the olive oil until it is all incorporated and the sauce is smooth. Adjust seasoning to taste.
If it is to be served hot, serve immediately, or chill to serve cold. Sauce will keep in refrigerator for up to 5 days.
Playing with Fire and Water 
This sauce sounds really delicious to me. But which kind of aspargus do you recommend for your recipe? The green or the white one? There is such a big difference of taste in between..
Tommorow it´s weekend and i´ll be on the market early to buy freshest herbs and aspargus. Actually we have best season for it, and i would like to try your sauce.
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Hi Christian— I use the green, the white is more delicate in flavor
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hi Linda…just popped in here to cut & paste you for my next post and wow I’ve missed a few posts…like the idea of this sauce as asparagus always tend to be used in same sort of ways, roasted, steamed served as is…I would like to combine this with some baby broad beans…
…anyway what caught my eye was the little fried fish…which look gorgeously crispy…we eat a lot of all sort of little fish deep fried back home and it always reminds me of childhood…served with a loose rice made with ‘Grelos’ a sour green leaf vegetable…sounds strange combination typing it out but it works…really!
I’m always interested in crispy coating for fish or squid types…I have in mind to try squid coated in cornflour because I’ve heard it’s suppose to give a very crispy shell…the Chinese use cornflour a lot for that…
what is in your coating for the fish?
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Thanks a bunch for the asparagus sauce inspiration. I got overexcited following your recipe and served it after tasting it somewhere in the middle as a puree with fried asparagus heads , thanks for that tip as well.
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I’m not a huge sardines fan, but I am sure I could find a good substitute. I like the asparagus and all the other fixings! Sounds yum yum.
-Sonny
ioLite Vaporizer
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Thank you so much for this delicious recipe. I made it today for lunch and my husband and I loved it. I used it over tilapia filets. We poured some of the sauce in a pirex, put the filets on top of it, and added the rest of the sauce on top of the fish. The lemon taste was very sublte, yet it complemented the dish so well. Once again, thanks a lot!!!!
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