(about 2 cups)
1 tbsp butter
1 tbsp olive oil
1 tbsp finely chopped shallots
1 cup coarsely chopped cooked asparagus
1/3 cup dry white wine
1 cup chicken stock
2 tbsp cream
Heat butter and oil in saucepan and add shallots. Cook, stirring, for 30 seconds. Add chopped asparagus, wine and stock. Bring to simmer. Add cream and let cook 5 minutes, stirring occasionally.
Pour sauce into food processor and blend thoroughly. Return sauce to the saucepan and reheat.
Serve with poached or grilled fish or chicken.
Carrot Sauce: Substitute 1 cup of cubed cooked carrots for the asparagus.