Asparagus with Chervil Sauce

Ingredients

• 2 kg white asparagus
• 1 tsp salt
• 1 tsp butter
• a pinch of sugar
• 1 Shallot
• 1 tbsp butter
• 150 g Sour cream
• 4 tbsp pine nuts
• 1 chervil sprig
• Salt
• Pepper

Instructions

1. 1.

   Peel the asparagus thoroughly and trim the ends. Bring a large pot of water to a boil with salt, butter, and sugar, then cook the asparagus for about 20 minutes.

2. 2.

   Remove the asparagus with a slotted spoon and let it drain.

3. 3.

   Toast the pine nuts in a dry pan until fragrant.

4. 4.

   For the sauce, peel and dice the shallot, then sauté it in butter until translucent. Wash the chervil, set aside some leaves, finely chop the rest, add to the pan, and cook briefly. Pour in 125 ml of asparagus cooking liquid and simmer for 5 minutes. Remove from heat and stir in sour cream. Blend the sauce with a hand blender, season with salt and pepper, pour over the asparagus, garnish with remaining chervil leaves, and sprinkle pine nuts on top.