Colorful Asparagus Vegetables in Herb Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g asparaus, white, reen and purple
- 1 shallot (s) or small onion
- 150 g cream
- 150 g crème fraîche or crème léère)
- 0.25 liter ¼ vegetable stock, strong
- 2 tablespoon butter
- Salt and pepper, whiter, freshly ground
- Nutmeg, freshly grated
- sugar
- 0.25 teaspoon ¼ tarragon, dried
- 1 bunch parsley, chopped
- 3 tablespoon chives, rolls
- Lemon juice
- 1 tablespoon herbs (spring herbs), fresh
- 1 teaspoon cornstarch or light sauce thickener
Print Recipe
Pin Recipe Instructions
- Wash and peel the white and purple asparagus, remove the end pieces and cut into 3 cm long sections, put the head pieces aside. Wash green asparagus and peel only the lower third, also divide into sections and place with the head pieces of the white.
- Boil the asparagus peels and the ends in the vegetable broth for 10 minutes, strain the broth and measure 1/8 l (1 cup) of it.
- Finely dice the shallot. Melt the butter in the saucepan and sweat the shallot cubes with the lid closed for about 3 minutes without letting them take color. Add the asparagus sections (without the head pieces) and sweat for a moment. Deglaze with the measured asparagus stock, cream and crème fraîche. Season to taste with salt, pepper, nutmeg and sugar, bring to the boil and simmer for 5 minutes with the saucepan closed. Remove the lid from the pot and add the head pieces with the green asparagus and tarragon. Bring to the boil again and simmer for another 15 minutes with the pot open until the asparagus pieces are soft. Stir more often.
- Two minutes before the end of cooking, add the whole chopped herbs and season again with salt, pepper and a few squirts of lemon juice. If necessary, bind the vegetables with a sauce thickener or starch mixed with a little water.
- Cover and let stand for a few minutes without heat before serving.
- If you want to use dill, please dose carefully and omit the tarragon if necessary.
- Jacket potatoes and possibly lightly seared or grilled boiled ham go well with this.
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