Green Asparagus with Cream Sauce
Green asparagus with cream sauce is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 bunch chervil
- 1 kg green asparagus
- Salt
- 2 tbsp butter
- 2 tbsp flour
- 100 ml heavy cream (at least 30% fat)
- black pepper (to taste)
- nutmeg
- 100 g cherry tomatoes
- chervil for garnish
Instructions
-
1.
Wash the chervil, shake dry and finely chop the leaves. Rinse the asparagus, peel the lower third, cut off the woody ends and blanch the spears in boiling salted water for about 7 minutes. Remove and keep warm.
-
2.
Melt the butter in a pot, dust with flour, let it brown slightly, then deglaze with 500 ml asparagus stock. Whisk vigorously to avoid lumps and simmer gently over medium heat for 6-8 minutes.
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3.
Pour in the cream, season with salt, pepper and nutmeg, and stir in the freshly chopped chervil. Wash the cherry tomatoes. Arrange the asparagus on plates, drizzle with sauce, and garnish with cherry tomatoes and a few chervil leaves before serving.
