The approach is pretty much the same as the one for Puréed Creamed Spinach. One thing to watch out for, however, is that asparagus is watery–so you have to let the cream, Half and Half, or stock really reduce down. And you still may have to add Bechamel! But that’s not all that bad. I thought the purée tasted better with the Bechamel added.
- One pound of green Asparagus spears
- One small onion, diced
- One Tablespoon of Butter
- 1/4 Cup Cream or Half and Half
- Salt and Pepper to taste
- Bechamel as needed (I added about 1/3 Cup)
Snap off the root ends of each spear. Snapping (instead of cutting) ensures that the tough, stringy bit on the root end is completely removed. At the same time, snap or cut the asparagus up into smaller bits and put in a sieve or colander. [NOTE: If the asparagus won’t snap, it’s not fresh!!] Wash it well under running water and let it drain.
Melt the butter in a saucepan. When it starts foaming, add the diced onion and cook on medium heat until transparent.
Add the cream or Half and Half and bring to a simmer. Add the asparagus, cover the pot, and let the asparagus steam, giving it a stir every once in a while. Don’t worry if the cream/Half and Half looks curdled. Add a little water if you think the pot is too dry, but be sure to reduce the pan liquids to a very thick consistency before getting ready to transfer the asparagus to your food processor.
The asparagus is done if it smooshes easily when you give it a good pinch.
Let the asparagus cool a bit, then transfer all the contents of the pot to your food processor. Add some salt and pepper and purée. Taste to see if it needs more salt; and if it is too thin for your taste, add Bechamel in small batches (running the food processor between batches) until you have the consistency you want.