John Myers
Ingredients for 2 servings:
- 1 kg asparagus, white
- Salt
- ½ tsp sugar
- 20 g butter
- 30 g flour
- 150 ml milk
- 50 ml cream
- 150 ml stock (asparagus stock)
- ½ pot of basil, including the leaves
- Salt and pepper, white
- some lemon juice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
vegetarian, wonderfully fresh spring food
Peel the asparagus and bring the skins to a boil with salt, sugar, and a knob of butter, then let it simmer for 20 minutes. Pour the mixture through a fine sieve into a wide saucepan and cook the asparagus spears. In the meantime, pluck the basil leaves and briefly pour boiling water over them. Rinse with cold water and squeeze out the excess water to keep the basil nice and green. For the sauce, melt the butter in a saucepan, add the flour, and sauté. Deglaze with milk and cream, bring to a boil, and top up with the asparagus stock until the desired consistency is reached. Add the basil leaves and puree everything with a hand blender. Season the sauce with salt, pepper, and a dash of lemon juice.
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