1 tablespoon butter
1 tablespoon olive oil
1 tablespoon finely chopped shallots
1 cup coarsely chopped cooked asparagus
1/3 cup dry white wine
1 cup chicken stock
2 tablespoon cream
Heat the butter and oil in a saucepan, add the shallots. Cook, stirring for 30 secs. Add the chopped asparagus, wine and stock. Bring to the simmer. Add the cream and let cook for 5 mins, stirring occasionally. Pour the sauce into a food processor and blend thoroughly. Heat before serving with with fish or chicken.