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🍽️ Green Asparagus with Fresh Chervil Cream

485 kcal · 30 min · 4 servings

Ingredients

• Asparagus (800 g each white and green)
• Salt
• 1 bunch Chervil
• 250 g Crème fraîche
• Salt
• Pepper (from the mill)
• 4 Eggs
• 600 g Boiling potatoes

Instructions

1. 1. Wash the asparagus and peel it thoroughly down to the tip.
2. 2. Trim off the woody ends of the asparagus stalks.
3. 3. Tie the asparagus stalks together into a loose bundle.
4. 4. Bring a pot of salted water to a boil.
5. 5. Cook the asparagus in the boiling water for about 15 minutes.
6. 6. Remove the asparagus from the water and let it drain well.
7. 7. Wash the chervil leaves and chop them finely.
8. 8. Set aside two tablespoons of the chopped chervil for garnish.
9. 9. Blend the remaining chervil with Creme Fraiche, salt, and pepper until smooth.
10. 10. Serve the asparagus together with the chervil sauce.
11. 11. Sprinkle the dish with the reserved chervil.
12. 12. Serve the asparagus additionally with boiled potatoes and hard-boiled eggs.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 52 g