Hop Asparagus Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg hops sprouts (Tettnang hops asparagus)
- 3 tablespoon butter
- 50 ml whipped cream
- 1 bunch chives
- Lemon juice
- sugar
- salt
Print Recipe
Pin Recipe Instructions
- Wash the hop asparagus.
- Cover the cut ends well with cold water in a shallow saucepan. Cook in a closed pot for 5 minutes. Pour the broth through a sieve, collect it and mix it with a tablespoon of butter and cream. Season to taste with salt, sugar and lemon juice.
- Add the hop asparagus to the stock and cook for 4-8 minutes. Lift out of the broth and keep warm.
- Bring the broth to the boil. Add the rest of the cold butter and mix with the hand blender or in a blender.
- Arrange the hops asparagus on preheated dishes, pour the sauce over them and sprinkle with finely chopped chives.
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