To make this sweet and savory dish, Chang blends asparagus and water into a puree, then pushes it through a fine mesh strainer into a bowl to rid it of any remaining fibers. Next, he sautés peeled asparagus for about two minutes, adds butter and the strained asparagus sauce, and cooks it until tender (another two to three minutes). After transferring the sautéed asparagus to a plate, the maple syrup and sherry vinegar are added to the skillet and seasoned with salt; The final steps are spooning the sauce over the asparagus and topping it with almonds.
Potatoes, carrots, broccoli, green beans, celery, squash, and pumpkin are just some of the vegetables that can be pureed and used as a tasty sauce. The secret to getting a smooth, creamy puree, particularly when using fibrous vegetables like asparagus or celery, is to use a sieve or fine mesh strainer after blending. You can use a spatula to push the puree through the sieve, straining out any fibrous bits. Another option is to boil your veggies beforehand to make them easier to blend.