I love sauces. There are those out there who think of a sauce as an afterthought, and have perfected the pan sauce not because they’re in love with all the wondrous bits of flavor but because they’re simple. I too love a quick and lovely pan sauce, but if there’s one thing that I always agonize over if it’s not perfect on the plate it’s the sauce.
So how’s about I share with you a really tasty and simple sauce? It also happens to be a brilliant shade of green that pops on the plate.
Ingredients
½ onion, roughly chopped
2 cloves garlic, minced
1 Tbsp dried tarragon
1 Tbsp whole toasted coriander
1 lb asparagus, chopped
Zest of 1 lemon
4 c chicken stock
2 Tbsp fennel fronds
2 c fresh spinach
S&P
In a pot of boiling water blanch spinach and cool in an ice bath. Set aside.
In a large sauce pot heat 2 Tbsp oil and 2 Tbsp butter over medium heat. Add onion and garlic and cook until onion becomes translucent. Add tarragon and coriander, cooking for 2 minutes. Add asparagus and zest and cook 5-6 minutes. Cover with chicken stock and bring to a simmer, cook for 12-15 minutes.
Remove from heat and using an immersion blender, or regular blender in batches, puree mixture. Puree fennel fronds and blanched spinach into the sauce. Season to taste with salt and pepper.
