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)
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.grilled salmon, rice, salad and baguette or French bead.
Begin adding all other ingredients except asparagus. Stir and continue to simmer
Cut off at least half of the stalk end of the asparagus (use about 1/3 of each spears tip end)
Steam the asparagus tips for about 3 to 5 minutes, try to stop before they lose their bright green color.
Puree the asparagus tips into the sauce with a hand blender or blender.
Add more salt, lemon and/or mustard to taste if desired.
As the sauce cools some it will thicken even more.
Serve this sauce with