Asparagus with Butter Sauce and Potatoes
Asparagus with butter sauce and potatoes is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kg asparagus
- 2 shallots
- 1 tbsp butter
- 1 tsp flour
- 0.25 l Vegetable broth
- 0.125 l white wine
- Salt
- sugar
- 800 g potatoes
- 100 g butter
- 2 sprigs tarragon
- Lemon juice
- black pepper
Instructions
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1.
Wash the potatoes well and cook them in salted water for about 25 minutes.
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2.
Peel the asparagus, cut off the woody ends, and cover with a damp kitchen towel.
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3.
Peel and finely chop the shallots; sauté them in butter until translucent. Sprinkle flour over and let it sit covered for a few minutes. Add vegetable broth and white wine, then simmer on low heat for about 10 minutes. Bring salted water with a pinch of sugar to a boil and simmer the asparagus for about 25 minutes.
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4.
Cut the butter into cubes. Wash and dry the tarragon sprigs. Mix the butter and tarragon into the sauce using an immersion blender. Season with salt, pepper, and lemon juice. Place a tarragon sprig in the sauce and keep warm. Arrange the asparagus on plates, top with tarragon butter sauce, and serve with boiled potatoes.
