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Asparagus Cream Sauce

Yield: 4 Servings


  • Two Bunches of Fresh Asparagus chopped
  • One Medium Sweet Onion (diced)
  • One Tablespoon Olive Oil
  • One Tablespoon of butter
  • ¼ cup Heavy Cream
  • ¼ cup water
  • One pinch Red Pepper Flakes
  • Salt and pepper to taste



  1. In  a heavy bottomed sauce pot heat oil and butter
  2. Add onions and sweat till translucent
  3. Add chopped Asparagus and pepper flakes cook on medium heat for 7-8 minutes
  4. Add cream and water and cook for another 8 minuets at a slow simmer
  5. Puree with a food processor or blender
  6. Add salt and pepper to taste then toss with cavatelli or pasta