Summary

Ingredients

• 1 kg asparagus
• 0.5 liter ½ vegetable stock
• 1 onion (s)
• 30 g butter
• 1 bunch basil
• 50 g sour cream or yourt
• salt and pepper
• nutmeg
• sugar
• Lime juice

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Instructions

1. Peel the asparagus and cut off the woody ends. Boil the bowl in ½ liter of stock for 10 minutes. Cut the tips off the asparagus. Cut half of the sticks into small pieces and set aside. Cook the rest as usual, add the asparagus tips 10 minutes before the end of the cooking time.
2. Glaze the asparagus pieces with the diced onion in a pan with hot butter, then add 200 ml asparagus broth from the boiling point of the peel and cook covered for 10 minutes. Add the basil leaves and sour cream and finely puree the sauce. Season to taste with salt, nutmeg, sugar and lime juice.
3. Let it heat up briefly, then cover the cooked asparagus with the sauce and serve hot.
4. Potatoes and schnitzel go well with it.