Asparagus with Chervil and Orange Sauce

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

1 kg asparagus
1 teaspoon sugar
10 g butter
Salt and pepper, whiter

For the sauce:

Orange (s), the peel, grated (1/2 teaspoon)
2 tablespoon orange juice
150 g double cream or mascarpone
3 tablespoon chervil, chopped
1 teaspoon orange liqueur

Instructions

Peel the asparagus and cook in salted boiling water with a little sugar and butter until al dente.
Cook the grated zest with the orange juice until there is only one tablespoon of juice left. Let cool down.
Mix with the crème double or the mascarpone and season with salt, pepper and orange liqueur. Pull the chervil underneath.

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