Asparagus Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g asparaus, heads or broken asparaus
- 1 tablespoon butter, or margarine
- 2 tablespoon, leveled flour
- 0.5 liter ½ stock (asparagus stock)
- 1 dash cream
- 1 squirt lemon juice
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Wash and peel the asparagus. Boil the bowls in water, seasoned with 1/2 teaspoon salt, 1/2 teaspoon sugar and a little butter. Then strain and measure out 1/2 liter of brew.
- Melt butter or margarine and dust with flour, let it sweat a little and then slowly pour in the asparagus stock and simmer a little. In the meantime, cook the asparagus in the remaining stock until al dente and then add it to the asparagus sauce. Season with a dash of cream, a little lemon juice, salt, pepper and a pinch of sugar.
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