← All recipes

🍽️ Asparagus with Chervil Sauce

326 kcal · 30 min · 4 servings

Ingredients

• 1 small onion
• 1 bunch parsley
• 1 starchy potato
• 2 tbsp butter
• 200 ml vegetable broth
• 1 pinch nutmeg
• 1 untreated lemon (of which 1 tsp grated zest)
• 3 tbsp whipping cream
• 1 bunch chervil
• salt
• pepper
• 1 kg white asparagus
• salt
• 4 lemon slices
• 1 pinch sugar

Instructions

1. 1. Peel the onion and chop it finely.
2. 2. Wash the parsley, let it drain, and chop it as well.
3. 3. Wash the potato, peel it, and cut it into small cubes.
4. 4. Heat one tablespoon of butter in a small pot.
5. 5. Sauté the chopped onion in the hot butter.
6. 6. Add the chopped parsley and the potato cubes.
7. 7. Season with salt and sauté everything briefly.
8. 8. Deglaze the mixture with the vegetable broth.
9. 9. Season with nutmeg and the lemon zest.
10. 10. Let the sauce simmer covered for about ten minutes until the potatoes are soft.
11. 11. Puree the sauce finely with a hand blender.
12. 12. Stir in one tablespoon of butter and the cream into the sauce.
13. 13. Wash the chervil and shake it dry.
14. 14. Chop the chervil finely and mix it with the sauce.
15. 15. Season the chervil sauce with salt and pepper to taste.
16. 16. Wash the asparagus and trim off the woody ends.
17. 17. Peel the asparagus completely.
18. 18. Bring plenty of salted water to a boil with the lemon slices and a pinch of sugar.
19. 19. Add the asparagus to the boiling water.
20. 20. Cook the asparagus covered until al dente.
21. 21. Arrange the asparagus on a platter.
22. 22. Heat the chervil sauce once more briefly.
23. 23. Serve the warm sauce with the asparagus.

Nutrition per serving

• kcal: 326
• Protein: 13 g · Fett/Fat: 19 g · Carbs: 24 g