Colorful asparagus in herb cream

Ingredients for 3 servings:

• 750 g asparagus, white, green and purple
• 1 shallot(s) or small onion
• 150 g cream
• 150 g crème fraîche or crème légère)
• ¼ liter vegetable broth, strong
• 2 tbsp butter
• Salt and pepper, white, freshly ground
• Nutmeg, freshly grated
• Sugar
• ¼ tsp tarragon, dried
• 1 bunch parsley, chopped
• 3 tbsp chives, rolled
• lemon juice
• 1 tbsp herbs (spring herbs), fresh
• 1 tsp cornstarch or light sauce thickener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and peel the white and purple asparagus, remove the ends, and cut into 3 cm long pieces. Set the heads aside. Wash the green asparagus and peel only the lower third, also cut into pieces and add to the white asparagus heads. Boil the asparagus peels and ends in the vegetable broth for 10 minutes, strain the broth, and measure out 1/8 l (1 cup) of it. Finely dice the shallot. Melt the butter in a saucepan and sauté the shallots with the lid closed for about 3 minutes, without allowing them to brown. Add the asparagus pieces (without the heads) and sauté briefly. Deglaze with the measured asparagus broth, cream, and crème fraîche. Season to taste with salt, pepper, nutmeg, and sugar, bring to a boil, and simmer with the lid closed for 5 minutes. Remove the lid from the pot and add the asparagus heads, green asparagus, and tarragon. Bring back to a boil and then simmer uncovered for another 15 minutes, until the asparagus is tender, stirring frequently. Two minutes before the end of cooking, add the whole chopped herbs and season again with salt, pepper, and a few more squeezes of lemon juice. If desired, thicken the vegetables with a sauce thickener or cornstarch dissolved in a little water. Cover and let stand for a few minutes without heat before serving. If you want to use dill, please use a small amount and omit the tarragon if necessary. Serve with boiled potatoes and perhaps lightly seared or grilled cooked ham.