Asparagus cream sauce

Ingredients for 4 servings:

• 350 g asparagus, white
• 1 small onion(s)
• 1 tbsp butter
• ½ tsp vanilla sugar
• ¼ liter vegetable broth
• 125 g cream
• 1 tbsp orange juice
• 2 tbsp chervil, to taste

Instructions

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

with veal medallion, pork fillet, poultry also very tasty with steamed fish or ham noodles

Wash, trim, and peel the asparagus. Peel the onion and finely dice it. Thinly slice the asparagus stalks diagonally, leaving the asparagus heads slightly larger. Melt the butter in a saucepan, sauté the diced onion, add the asparagus pieces, and sauté them gently. Season with salt, pepper, and sugar. Pour in the stock, bring to a boil, and simmer covered for 12-15 minutes. Remove a third of the asparagus (sometimes I go to the trouble of removing all the asparagus heads) and finely purée the remaining asparagus. Stir in the cream and reduce slightly. Season with salt, pepper, and orange juice, and add the asparagus back in. Wash the chervil, shake dry, pick off any excess leaves, and sprinkle over the dish.