Summary

Ingredients

• 1 kg hops sprouts (Tettnang hops asparagus)
• 3 tablespoon butter
• 50 ml whipped cream
• 1 bunch chives
• Lemon juice
• sugar
• salt

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Instructions

1. Wash the hop asparagus.
2. 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.
3. Add the hop asparagus to the stock and cook for 4-8 minutes. Lift out of the broth and keep warm.
4. Bring the broth to the boil. Add the rest of the cold butter and mix with the hand blender or in a blender.
5. Arrange the hops asparagus on preheated dishes, pour the sauce over them and sprinkle with finely chopped chives.