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🍽️ Tender Asparagus Ferns in Creamy Lemon Sauce with Lemon Balm

370 kcal · 30 min · 4 servings

Ingredients

• 1 kg black salsify
• 3 unpeeled lemons
• 3 shallots
• 1 tbsp butter
• 250 ml milk
• 200 ml vegetable broth
• salt
• 1 pinch freshly ground nutmeg
• 250 ml whipping cream (min. 30% fat content)
• 2 egg yolks
• 2 tbsp lemon balm

Instructions

1. 1. Put on rubber gloves. Wash the asparagus ferns under running water. Peel them carefully. Cut them into bite-sized pieces.
2. 2. Wash the lemons in hot water. Grate the zest of one lemon finely. Juice the second lemon. Add the asparagus ferns to the juice. Cover them with water.
3. 3. Peel the shallots. Cut them into fine cubes. Heat the butter in a pot. Sauté the shallots briefly in it.
4. 4. Drain the water from the asparagus ferns. Add the pieces to the pot. Pour in the milk. Add the vegetable broth.
5. 5. Let the vegetables simmer for about 25 minutes. Check if the asparagus ferns are soft. Season with salt and nutmeg.
6. 6. Whisk the cream with the egg yolks. Add the mixture to the asparagus ferns. Stir well. Warm the sauce. Do not let it boil again.
7. 7. Wash the lemon balm. Chop it finely. Cut the last lemon into wedges. Plate the asparagus ferns.
8. 8. Sprinkle the chopped balm over it. Garnish with the lemon zest. Add the lemon wedges.

Nutrition per serving

• kcal: 370
• Protein: 10 g · Fett/Fat: 31 g · Carbs: 12 g