Summary

Ingredients

• 1.2 kg asparagus, green
• 1 piece (s) spring onion (s), finely chopped
• 2 cloves garlic, very finely chopped
• 1 large can tuna
• 1 tablespoon olive oil
• 0.5 dl ½ white wine
• 1 dl chicken broth
• 3 tablespoon mayonnaise
• 50 g crème fraîche
• a bit salt
• some pepper, from the mill
• Lemon juice, little
• 20 g butter
• 1 pinch (s) sugar

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Instructions

1. Sauté the spring onions and chopped garlic in a non-stick frying pan in hot olive oil for 2-3 minutes, deglaze with white wine and reduce to a good half.
2. After it has cooled down a bit, put the liquid, the torn tuna and the broth in a tall mug and puree very finely with the hand blender. Stir in the mayonnaise and crème fraîche and season the sauce with salt, pepper and lemon juice.
3. Peel the green asparagus a little at the lower end and shorten it by approx. 2-3 cm. Do not cook too soft in a little boiling salted water to which you add a pinch of sugar and salt and a little butter.
4. Drain the asparagus well and arrange on 4 plates, drizzle with the tuna sauce.
5. If you want it as a main course, double the quantities.