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Cress foam sauce for asparagus

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Ingredients for 1 servings:

  • 1 onion(s), finely diced
  • 20 g butter
  • 75 ml white wine
  • 400 ml liquid (asparagus water)
  • ½ lemon(s), juice
  • 200 g crème fraîche
  • 4 tbsp cress, roughly chopped
  • Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Sauté the diced onions in the butter. Pour in the wine and asparagus water. Reduce by 1/3. Then stir the crème fraîche into the sauce. Season with salt, pepper, and lemon juice. Remove the sauce from the heat and stir in the cress. Blend until fluffy and serve with the asparagus.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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