Asparagus Cream Sauce with Dill
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 liter ½ cream (soy cream or oat cream)
- 0.5 liter ½ water
- 3 teaspoons vegetable broth, grained
- 3 teaspoon flour, fine
- 1 bunch dill
- 1 sprig lemon balm
- 1 tablespoon oil (rapeseed oil)
- 1 small onion (s)
Print Recipe
Pin Recipe Instructions
- Dice the onion and fry lightly in the rapeseed oil. Roughly chop the dill and fry briefly. Deglaze with a little water and let it steep a little. In a measuring cup, mix the cream with the water, the granulated stock and the flour with a whisk. Then add to the dill / onions in the pan and bring to the boil. Add 1 sprig of lemon balm to the sauce and let it steep while the sauce is thickening. Stir a little every now and then so that the result is a nice, delicate consistency. At the end, take the branch out again.
- Goes well with white asparagus.
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