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🍽️ Green Asparagus in Creamy Sauce

209 kcal · 30 min · 4 servings

Ingredients

• 1 bunch chervil
• 1 kg green asparagus
• salt
• 2 tbsp butter
• 2 tbsp flour
• 100 ml whipping cream (at least 30% fat content)
• pepper (from the mill)
• nutmeg
• 100 g cherry tomatoes
• chervil (for garnish)

Instructions

1. 1. Wash the chervil thoroughly and shake it dry.
2. 2. Finely chop the chervil leaves.
3. 3. Rinse the asparagus under running water.
4. 4. Peel the bottom third of the asparagus spears.
5. 5. Cut off the woody ends of the spears.
6. 6. Bring water with salt to a boil.
7. 7. Cook the asparagus in the boiling salted water for about 7 minutes.
8. 8. Remove the asparagus from the water.
9. 9. Keep the asparagus warm.
10. 10. Melt the butter in a pot.
11. 11. Dust the flour over the melted butter.
12. 12. Let the mixture take on a slight color.
13. 13. Deglaze the mixture with 500 ml of asparagus stock.
14. 14. Stir the sauce vigorously with a whisk.
15. 15. Ensure that no lumps form.
16. 16. Let the sauce simmer gently over medium heat for 6 to 8 minutes.
17. 17. Pour the cream into the sauce.
18. 18. Season the sauce with salt.
19. 19. Season the sauce with pepper.
20. 20. Season the sauce with nutmeg.
21. 21. Stir the freshly chopped chervil into the sauce.
22. 22. Wash the cherry tomatoes.
23. 23. Distribute the asparagus onto the plates.
24. 24. Drizzle the sauce over the asparagus.
25. 25. Garnish the dish with the cherry tomatoes.
26. 26. Garnish the dish with a few chervil leaves.
27. 27. Serve the dish.

Nutrition per serving

• kcal: 209
• Protein: 7 g · Fett/Fat: 15 g · Carbs: 12 g