Did you know that while everybody gets asparagus pee, only some of us are blessed with the autosomal genes necessary to smell it? Isn’t that weird? So if you make this dish, and your friend says “oh, now I will have asparagus pee” and your other friend says haughtily “I never have asparagus pee because I am dainty and refined,” you can officially tell them they are full of shit. Actually don’t do that, even haughty people are susceptible to meanness, but definitely inform them that they do indeed have asparagus pee.
So, now I suppose this dish sounds less appetizing. You’ll have to forgive me, I just can’t help myself. This dish is nevertheless absolutely stunning, and you can even use the sauce on other veggies if you are really that averse to asparagus pee. I’m going to stop saying pee now.
ASPARAGUS WITH LEMON BUTTER SAUCE
- 20 or so asparagus spears, with their bottoms delicately peeled (that sounds so dirty….)
- 1/3 cup dry white wine
- 1/2 cup heavy cream
- 2 tbs butter
- 2 tbs lemon juice
- salt to taste
- 1 tbs parsley, or a few sprigs of fresh chopped parsley leaves
- Suggested music: Alaska in Winter “Dance Party in the Balkans”
In a pan, simmer your wine on medium heat until it is reduced by about half. Add the cream, whisking often, until it begins to thicken. Once it is thickish, you can fill the bottom of a pot with water and bring it to a boil. Put the asparagus spears into your cute little steamer basket, and steam them for about 8 minutes. While they are steaming, add the butter and seasonings to your sauce. Add the lemon last, and make sure to whisk constantly, so the sauce doesn’t break.
Once your asparagus is done, put it on a pretty platter and pour the sauce over it. Although I serve mine with tongs, it would be nice to include a spoon for those who want a little more sauce.
You can always use Earth Balance or butter substitute and vegan cooking cream (soy or coconut). I haven’t tried those, but most vegan cooking creams are really yummy.