Asparagus in basil and asparagus sauce

Ingredients for 2 servings:

• 1 kg asparagus
• 500 ml vegetable stock
• 1 onion(s)
• 30 g butter
• 1 bunch of basil
• 50 g sour cream or yogurt
• salt and pepper
• nutmeg
• Sugar
• Lime juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the asparagus and trim off any woody ends. Boil the peels in ½ liter of stock for 10 minutes. Trim the tips from the asparagus. Cut half of the stalks into small pieces and set aside. Cook the rest as usual, adding the asparagus tips 10 minutes before the end of the cooking time. Glaze the asparagus pieces with the diced onion in a pan with hot butter, then add 200 ml of asparagus stock from the peel boil and simmer covered for 10 minutes. Add the basil leaves and sour cream and purée the sauce until smooth. Season to taste with salt, nutmeg, sugar, and lime juice. Heat briefly, then cover the cooked asparagus with the sauce and serve hot. Serve with potatoes and schnitzel.