Summary

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

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Instructions

1. 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.
2. 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.
3. Stir in the chives and serve with the asparagus.