1 lb. fresh Asparagus                                2 Tbsps. unsalted Butter

2 cups Chicken or Vegetable                     2 Tbsps. Flour

Broth                                                      1 cup Cream or ½ & ½

½ tsp. Salt

¼ tsp. White Pepper



  1. Clean the Asparagus and cut off the tips.
  2. Slice the Asparagus with the 8mm (extra thick) Slicing Disc.
  3. Cook the sliced Asparagus in the Broth over low heat (after boiling is reached) for 5 minutes.
  4. Wipe out the Processor Bowl with a paper towel and insert the STEEL KNIFE (chopping blade); add the Flour and Butter and run just long enough to cut the Butter into the Flour.
  5. Add the Cream to the Workbowl and blend together with the Flour mixture.
  6. Pour into a microwave dish or 2 cup Pyrex Measuring Cup and cook at Full Power in Microwave 2 minutes; remove, stir and return for 1 minute intervals, stirring each time until the White Sauce is thick.  (Alternatively, the mixture may be cooked on top of the stove in a saucepan)
  7. Strain the Asparagus slices from the Broth;  measure 1 cup of the Broth and set aside;  cook the Asparagus Tips in the remaining Broth          for 3 minutes.
  8. Puree the Asparagus with the STEEL KNIFE; add the Creamed   mixture to the Asparagus Puree along with the reserved Broth.
  9. Transfer the Asparagus mixture to a saucepan, and the Salt and Pepper and heat over low heat until serving temperature; for a thinner          consistency stir in addition cooking liquid.
  10. Garnish with the Asparagus Tips.


Yield:  3 Servings  (For greater yield simply double all the                                                         ingredients)




Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.