Serving
(click to enlarge)

Asparagus with Lettuce Sauce
Italy

Serves:
Effort:
Sched:
DoAhead:  
2 salad  
**
20 min  
No

A warm salad, and an unusual combination - Americans aren't accustomed to lettuce being cooked, but this works quite well and is a change from the usual asparagus sauces. Italians would likely use white asparagus but see Note-1.



1
6
3
1-1/2
2
1/4
tt
tt
3/4
#
oz
oz
oz
t
c


c
Asparagus (1)
Lettuce, green leaf  
Onion
Ham, lean
Butter
Stock
Salt
Pepper
Cream
Prep   -   (18 min)
  1. Cook ASPARAGUS as whole spears. If thin enough use the asparagus steamer method. If very thick or white peel and cook in a sauté pan. Keep it warm and warm some dishes for it. For cooking details see our Working with Asparagus page.
  2. Tear the LETTUCE LEAVES into about 1-1/2 inch squares, discarding the stiff ribs.
  3. Chop ONION very small.
  4. Dice HAM fairly small.
Run   -   (15 min)
  1. Heat Butter in a saucepan and fry Onion over moderate heat until translucent.
  2. Stir in Lettuce and Ham, then Stock. Season to taste with Salt and Pepper and simmer for about 4 minutes stirring occasionally until lettuce is well wilted.
  3. Stir in Cream and bring up warm stirring constantly - but not to a simmer. Turn off heat.
  4. Arrange Asparagus spears on a warm dish and ladle sauce over. Serve warm.
NOTES:
  1. Asparagus:   For some reason I cannot fathom, Europeans prefer labor intensive white asparagus which is nearly flavorless and always needs to be peeled. For details see our Asparagus page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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