I'm making an asparagus ravioli - what kind of sauce would pair well with asparagus? Maybe a lemon brown butter? Good herbs to include?



Cameron May 16, 2012
I second the tarragon suggestion. Asparagus is so sweet this time of year - I'd want to let it shine. Good butter, a bit of tarragon sprinkled over the finished dish ... And a lovely wine, of course!
pierino May 15, 2012
Asparagus is a difficult vegetable to find a good herbal mate for. Chervil does work. Brown butter is not a bad idea at all, especially if you melt some good quality chopped anchovies in there, or alternatively add some salt packed capers. Those would compliment a ravioli. Prosciutto is a good match or simply seasoned bread crumbs sauteed in butter or olive oil.
Author Comment
Browned Butter with Fried Sage would be wonderful. Tarragon and Chervil would work well also.
TheFritschKitchen May 15, 2012
Sage. I love sage with ravioli, plus it looks so pretty.
Author Comment
Is the asparagus in the ravioli or is it chopped up and mixed with ravioli (like cheese ravioli)? I don't think it makes much of a difference either way, but just curious. Some things that I always find to go well with asparagus: tomatoes, roasted red peppers, lemon, parmesan cheese, roasted onions, roasted garlic... hmmm... looks like I'm winding up to recommend a romesco sauce. Just roast tomatoes, red peppers, onions, garlic in a baking pan, and while you're doing that, pan-roast some bread and almonds. Mix everything together in a blender, maybe add some parmesan cheese and a spritz of lemon, and it makes a great red sauce! :)
HalfPint May 15, 2012
Oddly enough, I think a hollandaise would be nice. Maybe make a thinner hollandaise?
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