Veal Sausage with Asparagus Sauce and Asparagus Tips

“A delicious soup adaptation from Rozanne Gold, a favorite cookbook author. Serve this with some crusty bread to sop up the sauce. If veal suasage is not available, any sausage of your choice will work nicely.”
READY IN:
20mins
SERVES:
2
YIELD:
2 main servings
UNITS:
Metric

Ingredients Nutrition

  • 453.59 g fresh asparagus
  • 354.88 ml chicken stock
  • 340.19 g veal sausage or 340.19 g bratwursts or 340.19 g sausage, of choice

Directions

  1. Cut the tips off the asparagus and set them aside; remove the inedible part of the asparagus and cut the remaining stalks into thirds.
  2. Simmer the asparagus in the stock until tender, about 15 minutes; pour both into a blender and puree until very smooth, 2-3 minutes.
  3. Steam or boil the sausages until cooked or warmed; reheat the asparagus sauce; blanch the reserved tips in boiling water 2-3 minutes and drain.
  4. Cut the sausages diagonally into 1/2" thick slices; spoon the asparagus sauce into a shallow soup plate, add the sausage and sprinkle with the asparagus tips.

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