Cheese – saffron – sauce

Ingredients for 2 servings:

• 1 small onion(s)
• 1 tbsp oil
• 200 ml vegetable stock
• 100 g crème fraîche
• 3 tbsp cheese (e.g. Sbrinz, Parmesan), grated
• 1 pinch of saffron
• salt and pepper
• possibly white wine

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

ideal with asparagus

Finely chop the onion and sauté in the oil for about 2 minutes. Add the vegetable stock, bring to a boil, and reduce by about half. Strain through a sieve, add the crème fraîche, and bring to a boil. Add the grated cheese and saffron and melt the cheese over low heat. Season the sauce with salt and pepper to taste. Variation: If you like, you can use 100 ml of white wine and just 100 ml of vegetable stock instead of the 200 ml of vegetable stock.