Asparagus with Chervil Sauce

by Editorial Staff

Summary

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

Ingredients

  • 1 kg asparagus, white
  • 4 liters water
  • 3 teaspoons salt
  • 0.5 teaspoon ½ sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 1 onion (s)
  • 1 tablespoon flour
  • 0.25 liter ¼ vegetable stock
  • 4 tablespoon crème fraîche
  • 1 bunch chervil
  • salt and pepper
  • 750 g potato (s)
Asparagus with Chervil Sauce
Asparagus with Chervil Sauce

Instructions

  1. Peel the asparagus, bring the water with salt, sugar and lemon juice to the boil and cook the asparagus in it for about 10 minutes.
  2. Chop the onion and sweat in the butter until translucent. Add flour, sweat. Pour in the broth slowly while stirring. Add the creme fraiche, stir in the chopped chervil. Season to taste with salt and pepper and possibly a little lemon juice.
  3. Boil the potatoes as jacket or boiled potatoes and serve with them.

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