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."
photo by The Flying Chef
- Ready In:
- 20mins
- Ingredients:
- 3
- Yields:
-
2 main servings
- Serves:
- 2
ingredients
- 1 lb fresh asparagus
- 1 1⁄2 cups chicken stock
- 12 12 ounces bratwursts or 12 ounces sausage, of choice
directions
- Cut the tips off the asparagus and set them aside; remove the inedible part of the asparagus and cut the remaining stalks into thirds.
- Simmer the asparagus in the stock until tender, about 15 minutes; pour both into a blender and puree until very smooth, 2-3 minutes.
- 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.
- 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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Reviews
-
This is really good! I agree with other reviewers as it is even better with fresh parmesean cheese sprinkled on top. I used sweet italian chicken sausage. It's so different and looks fancy, yet it is deceptively easy! I will be making this over and over again, as everyone in my family loved it! Thanks for posting! -
Oh so quick and easy, what a great mid week meal, or fab lunch. Few ingredients but loads of flavour. I made as per directed, except I topped mine with some grated parmesan cheese. I agree with chef empire920, it is something very different, that I would never have put together, but it works and tastes great. I served it with sliced french bread, Yum, Yum. Thanks for sharing. -
This is a fabulous, easy, and FAST meal. Great for the summer when you don't want to turn on the oven. I wanted to use up some asparagus and had some chicken sausage with smoked mozzarella and garlic. I sauted the sausage in a little water while the asparagus was simmering. The asparagus makes a wonderful sauce. I didn't have any bread so boiled some noodles for my 2-year-old but but she loved it without the noodles! This will go into our regular rotation of favorite meals. Thank you for something different and delicious.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
