Summary

Ingredients

• 1 ½ kg asparagus
• 1 teaspoon salt
• 1 teaspoon sugar

For the sauce:

• 2 tablespoon, leveled butter
• 3 teaspoon, heaped flour
• 400 ml brew (asparagus water)
• 4 tablespoons milk
• 2 tablespoon lemon juice
• 1 tablespoon herbs (parsley, chives), chopped
• Salt and pepper, whiter

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Instructions

1. Put the peeled asparagus in a large, high pan with boiling water, add salt and sugar and cook softly over medium heat with the lid closed (the cooking time depends on the thickness of the asparagus. Green asparagus also takes less time than white asparagus).
2. Shortly before the end of the cooking time, heat the butter in a saucepan, dust with flour and let it take color briefly. Then deglaze with 350 ml asparagus water and stir well with the whisk (the remaining asparagus water can possibly be added later if the sauce becomes too thick). Add the milk, lemon juice, salt and pepper, stir everything well and switch off the stove. Finally stir in the chopped herbs and season to taste.
3. As a stand-alone dish or in combination with jacket potatoes, this recipe is very suitable for diets, but can of course also be eaten in the classic way with ham and pancakes or pancakes.