Summary

Ingredients

• 500 g asparaus, white
• 250 ml vegetable stock
• 0.5 ½ onion (s)
• 15 g butter, salted
• 5 g basil, fresh
• 50 g sour cream
• salt and pepper
• nutmeg
• 1 pinch (s) sugar
• some lime juice

Print Recipe Pin Recipe

Instructions

1. Pour the vegetable stock into a saucepan. Peel the asparagus and cut off the woody ends. Bring the shells and ends to the boil in the broth and simmer over a low heat for 20 minutes.
2. Drain over a sieve, catching the broth, pour back into the saucepan and heat.
3. Cut off the asparagus tips and set aside. Add half of the asparagus stalks to the boiling broth and cook for about 8 minutes on reduced heat. Add the asparagus heads and cook for another 8 minutes. Turn off the heat, pull the pan away from the heat source and cover.
4. Heat the butter in a pan. Peel the onion, cut into slices and sauté. Cut the remaining asparagus into slices, add and sauté. Deglaze with the broth from the asparagus pot and simmer covered for 10 minutes.
5. Transfer the contents of the pan into a mixing beaker, add the roughly plucked basil and sour cream and puree. Season to taste with the spices and lime juice.
6. Pour the sauce on a preheated platter, arrange the asparagus on top, garnish and serve.
7. This sauce tastes just as good with potatoes or pasta.