White Asparagus with Pistachio Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, white
- 4 tablespoon pistachios
- 1 bay leaf
- 1 tablespoon butter
- 100 ml wine, white, dry
- 100 g sweet cream or a correspondin liht product
- 1 tablespoon butter, cold
- sea-salt
- Pepper from the grinder
- 2 tablespoon chives, finely chopped
Print Recipe
Pin Recipe Instructions
- Cut the cut off the asparagus and peel the stalks. Generously below, the rest economical. Steam the asparagus for 20 to 25 minutes, depending on the thickness.
- Remove the pistachios from the shell. Pour boiling water over the kernels and soak for 5 minutes, then rinse in cold water, peel and finely chop. Stew the pistachios with the bay leaf in the butter. Pour the white wine over and simmer a little. Add the sweet cream and simmer briefly to a thick sauce. Remove the bay leaf. Stir in the cold butter flakes and season with salt and pepper.
- Stir in the chives and serve with the asparagus.
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