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Asparagus Cream Sauce

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Asparagus Cream Sauce

Excellent on top of grilled salmon, rice and steamed asparagus


  • Butter, 1 cube
  • Cream, 1 ½ cups
  • Asparagus spears, about 10-14 spear tips
  • Salt, ½ teaspoon
  • Lemon, 2 wedges (1/4 of a lemon)
  • (Dijon Mustard, 1 to 2 teaspoons, optional)
  • (Dill weed, 1/4 teaspoon, optional)



  1. Melt butter in a sauce pan with cream and reduce heat. Leave on a med simmer (almost boiling) for about 40 minutes stirring occasionally until volume is reduced by 1/3 or more and sauce will be thicker.
  2. Begin adding all other ingredients except asparagus. Stir and continue to simmer
  3. Cut off at least half of the stalk end of the asparagus (use about 1/3 of each spears tip end)
  4. Steam the asparagus tips for about 3 to 5 minutes, try to stop before they lose their bright green color.
  5. Puree the asparagus tips into the sauce with a hand blender or blender.
  6. Add more salt, lemon and/or mustard to taste if desired.
  7. As the sauce cools some it will thicken even more.
  8. Serve this sauce with grilled salmon, rice, salad and baguette or French bead.

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Many of my Seattle fishing charter guests have returned  very favorable reviews about this recipe. Cooking fish that you have caught yourself  has it's own special rewards. Fishing in Seattle provides excellent opportunity to bring home some Salmon or bottom fish such as Ling Cod although Salmon fishing is what is open most of the year