Asparagus with Sauces

Ingredients

• 1 kg white asparagus
• 1 kg green asparagus
• 1 TL butter
• salt
• sugar
• 2 handful dill
• 1 Shallot
• 1 EL Butter
• 150 g whipping cream
• 125 ml asparagus broth
• salt
• pepper
• 4 tomatoes
• 2 shallots
• 0.5 bunch Chives
• 4 red wine
• salt
• pepper
• 1 Shallot
• 250 ml vegetable broth (from the jar)
• 100 g whipping cream
• 1 untreated orange
• 50 ml white wine

Instructions

1. 1.

   Peel white asparagus thoroughly, trim ends, bundle and cook in plenty of salted water with a bit of butter and sugar for 18 minutes until firm.

2. 2.

   Clean green asparagus, trim ends, bundle and cook for 10 minutes.

3. 3.

   Dill sauce:

4. 4.

   Peel shallot, chop and sauté in butter until translucent. Wash dill, finely chop leaves, add and sauté briefly. Pour in asparagus liquid, add cream and simmer for 5 minutes. Season with salt and pepper.

5. 5.

   Cold tomato sauce:

6. 6.

   Heat tomatoes over boiling water, shock in cold water, peel and cube flesh. Peel shallots and finely chop. Slice chives into rings. Mix everything with red wine and season with salt and pepper.

7. 7.

   Orange sauce:

8. 8.

   Peel and finely chop shallot. Grate zest from orange, squeeze juice. Bring shallot with orange juice and vegetable broth to a boil.