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🍽️ Asparagus with Butter Sauce and Potatoes

496 kcal · 30 min · 4 servings

Ingredients

• 2 kg asparagus
• 2 shallots
• 1 tbsp butter
• 1 tsp flour
• 0.25 l vegetable broth
• 0.125 l white wine
• salt
• sugar
• 800 g potatoes
• 100 g butter
• 2 sprigs tarragon
• lemon juice
• pepper

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Boil the potatoes for about 25 minutes until tender.
4. 4. Peel the asparagus completely.
5. 5. Cut off the woody lower ends of the asparagus.
6. 6. Cover the prepared asparagus with a damp kitchen towel.
7. 7. Peel the shallots.
8. 8. Finely chop the shallots.
9. 9. Sauté the shallots in the butter until translucent.
10. 10. Sprinkle flour over the shallots.
11. 11. Let the mixture sit covered for a few minutes.
12. 12. Pour vegetable broth and white wine into the sauce.
13. 13. Simmer the sauce on low heat for about 10 minutes.
14. 14. Bring plenty of salted water with a pinch of sugar to a boil.
15. 15. Cook the asparagus in this water for about 25 minutes.
16. 16. Cut the butter into small cubes.
17. 17. Wash the tarragon.
18. 18. Shake the tarragon dry.
19. 19. Blend the butter cubes and tarragon into the sauce using a hand blender.
20. 20. Season the sauce with salt, pepper, and lemon juice.
21. 21. Place a sprig of tarragon in the sauce.
22. 22. Keep the sauce warm.
23. 23. Divide the asparagus among plates.
24. 24. Add the tarragon butter sauce and boiled potatoes.
25. 25. Serve the dish.

Nutrition per serving

• kcal: 496
• Protein: 15 g · Fett/Fat: 25 g · Carbs: 47 g