Woody Ends Creamy Sauce Recipes

Steps:

• Break the ends of asparagus stalks off. Cut the woody ends on a diagnol about 1/8" thick. Cutting them up prior to cooking is essential as the woody fibers will not break down so you would just have strings. Cutting them up this way is the only solution
• Put all ingredients, except the milk into a large soup pot. Be sure the water covers everything. Add a bit more water if you need to. Its better to have to much than not enough. The rice will absorb most of it. Bring to a boil, reduce heat to a very low boil. Cover and simmer until rice is done. Brown rice takes about 50 minutes.
• Use an immersion blender or blender to puree everything. If it is a bit thin, simply simmer it a bit longer if you wish. Add your canned milk and blend well. Thats it! Below are some options.
• Uses: I love it just like this as a warm, thick soup. I add a bit of cheese and throw it onto pasta. Warm, comforting! Or saute some mushrooms in a bit of olive oil, add a touch of sherry and add it to the sauce for a rich Mushroom sauce that is wonderful on chicken. I use it in place of bechamal sauce (white sauce) when making a lot of dishes. I often throw extra onions and garlic into the oven when I am roasting something so I use those to make this sauce with. I also have added carrots to the cook pot to make it slightly sweet. This rich creamy sauce can replace any white sauce or Bechamel you may need.

Steps:

• Snap asparagus of the woody ends.
• In a large skillet, melt 2 Tbs. of the butter over medium heat. Add asparagus and saute until crisp tender. Set pan with asparagus aside.
• In a small skillet, saute the onion in the remaining butter, until onion is soft and translucent. Stir in the flour, garlic powder, and salt until blended.
• Gradually stir in broth.
• Add the parsley, and dill.
• Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream.
• Quickly warm asparagus then transfer to serving platter.
• Top with dill cream sauce.