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Asparagus cream sauce with dill

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Ingredients for 4 servings:

  • ½ liter cream (soy cream or oat cream)
  • ½ liter of water
  • 3 tsp vegetable broth, granulated
  • 3 tsp flour, fine
  • 1 bunch of dill
  • 1 sprig(s) lemon balm
  • 1 tbsp oil (rapeseed oil)
  • 1 small onion(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegan sauce (otherwise replace with regular cream)

Finely dice the onion and lightly fry in the rapeseed oil. Roughly chop the dill and fry briefly. Deglaze with a little water and let it simmer for a while. In a measuring jug, whisk together the cream, water, stock granules, and flour. Then add to the pan with the dill and onions and bring to a boil. Add 1 sprig of lemon balm to the sauce and let it simmer while the sauce thickens. Stir occasionally to achieve a nice, tender consistency. Remove the sprig at the end. Goes well with white 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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