Asparagus in Cream Sauce with Basil
Spargel in Sahnesoße mit Basilikum is a recipe with fresh ingredients from the Classic Sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kg white asparagus
- 2 EL Butter
- Salt
- 0.5 TL Sugar
- 1 Shallot
- 100 ml dry white wine
- 200 ml whipping cream
- 2 EL freshly chopped basil
- white pepper
Instructions
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1.
Peel the asparagus thoroughly, cut off the woody ends. Halve or third the stalks. Place the asparagus peels in a pot with water and simmer gently for about 15 minutes. Drain and return the asparagus water to the pot. Add 1 TL salt, 1 EL butter and sugar. Bring to a boil and let the asparagus cook for about 25 minutes.
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2.
Peel the shallot, finely chop it and sauté in the remaining butter until translucent. Deglaze with white wine and reduce almost completely. Pour in the cream and some asparagus water (4-5 EL) and simmer lightly until slightly thickened. Blend with a hand blender, fold in basil, and season with salt and pepper. Serve the drained asparagus on a plate.
