Veal Sausage with Asparagus Sauce and Asparagus Tips

• 1 lb fresh asparagus
• 1 12 cups chicken stock
• 12 ounces veal sausage or 12 ounces bratwursts or 12 ounces sausage, of choice

1. Cut the tips off the asparagus and set them aside; remove the inedible part of the asparagus and cut the remaining stalks into thirds.
2. Simmer the asparagus in the stock until tender, about 15 minutes; pour both into a blender and puree until very smooth, 2-3 minutes.
3. Steam or boil the sausages until cooked or warmed; reheat the asparagus sauce; blanch the reserved tips in boiling water 2-3 minutes and drain.
4. Cut the sausages diagonally into 1/2" thick slices; spoon the asparagus sauce into a shallow soup plate, add the sausage and sprinkle with the asparagus tips.

fresh asparagus, chicken stock, veal sausage

Taken from www.food.com/recipe/veal-sausage-with-asparagus-sauce-and-asparagus-tips-76679 (may not work)