Hot Italian Sausage and Asparagus Sauce

by Rodger Banack
(Whitecourt, Alberta, CDN)

Years ago we had a restaurant in Camrose known as Athena's. One New Year's Eve, my mother took us all out for supper. The chef had an asparagus sauce as part of the meal.

Since then, I have been trying to replicate this. I am very close to achieving this. I have added hot Italian sausage to the mix (just to give it a little extra). I have used garlic sausage, and Bratwurst as well (Bratwurst is hard to come by here for some reason). I use this to accent my perogies.

Ingredients:

1 package of KNORRS dry asparagus soup mix
1 bunch of fresh asparagus (cut into 1/2" or bite-size pieces)
1 medium white or yellow onion (diced)
3 Tbsp. minced garlic (fresh is better)
1 pint whipping cream
1 pint whole milk
1 Tsp. sea salt
1 Tbsp. fresh ground pepper
1 package hot Italian sausage, approximately 6/8, sliced into bite-size pieces (optional: Bratwurst or garlic sausage)
1/2 each green / red / yellow fresh peppers (diced)
1 fresh stalk of celery (diced)
1 package of your favorite perogies
additional water if required

Directions:

a. In a slow cooker, mix in the whipping cream and whole milk with the KNORRS dry asparagus soup mix and whisk to combine.

b. Slice sausages into bite-size pieces and slightly sear in a frying pan. Add to slow cooker.(Juices can be saved to add to final product to enhance flavor).

c. Place onion, celery, minced garlic, sea salt, diced peppers, and ground black pepper into slow cooker.

d. Turn slow cooker on high until it boils, then reduce heat to low and simmer for about 3 hours. (The aroma will enhance your appetite.)

e. For the last 1/2 hour, place the cut pieces of asparagus into the slow cooker. Placing them in early will overcook them and make them soft.

f. Sauce should have the texture of a gravy when done. Use corn starch to thicken if required.

g. Cook the perogies as per package instructions.

h. Drain perogies and place on a dinner plate, cover them with the cooked sauce and enjoy.

Preparation time: 1/2 hour
Cook Time: 5 to 6 hours
Serves: 6 / 8 people

Freezes well for excess storage.