Asparagus with Chervil Sauce

Ingredients

• 1 small onion
• 1 bunch parsley
• 1 floury potato
• 2 tbsp butter
• 200 ml vegetable broth
• a pinch nutmeg
• 1 untreated lemon (grated zest of 1 tsp)
• 3 tbsp heavy cream
• 1 bunch chervil
• Salt
• Pepper
• 1 kg white asparagus
• Salt
• 4 lemon slices
• a pinch sugar

Instructions

1. 1.

   Peel and chop the onion. Wash, drain, and chop the parsley. Wash, peel, and dice the potato.

2. 2.

   Heat 1 tbsp butter in a small pot. Sauté the onion. Add parsley and potato, season with salt, and sauté briefly. Pour in vegetable broth, season with nutmeg and lemon zest. Cover and simmer for about 10 minutes until potatoes are tender.

3. 3.

   Puree the sauce with an immersion blender. Stir in 1 tbsp butter and cream.

4. 4.

   Wash, dry, shake off excess moisture, finely chop the chervil and mix into the sauce. Season the chervil sauce with salt and pepper.

5. 5.

   Wash the asparagus and trim the dried ends. Peel the asparagus.

6. 6.

   Bring a generous amount of salted water with lemon slices and a pinch of sugar to a boil. Add the asparagus, cover, and simmer until al dente.

7. 7.

   Arrange the asparagus on a plate. Reheat the chervil sauce and serve over the asparagus.