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Asparagus Butter

Use the asparagus bottoms, cut the asparagus tops from the spears and reserve for use in another recipe. This recipe is designed to use the mid portions of the asparagus stems. Clean the stems of any discoloured pieces. If the stems are unusually thick, use a potato peeler to skin off the tough outside portion of the stem. Cut the very bottoms of the stalks and discard. Place the stems into the boiling stock and boil for 10 to 15 minutes, or until the stems are very tender. Place the stalks into a blender and puree. Add the garlic, and while the asparagus puree is still warm, thoroughly mix with the butter in a stainless steel bowl. Use a rubber spatula and fill the monkey dishes with the asparagus butter. Serve chilled with freshly baked wheat or whole grain bread.

Yield: about 2 pounds.

NOTE: This is a great recipe that uses something you would normally discard.