Asparagus in tarragon sauce with potatoes

Ingredients for 2 servings:

• 1 kg asparagus, white
• 2 tbsp butter
• a few stalks of tarragon, French
• 2 tbsp flour
• some salt
• 200 ml milk
• 6 m.-sized potatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Low in calories and salt, prepared in an aroma pot (steamer).

Fill the aroma pot with water, then insert the rack. Depending on the size of the pot, add enough water to cover the bottom, but only the feet of the rack are in the water, and the food does not come into contact with the water. Wash and peel the asparagus. Then peel and wash the potatoes. Cut the potatoes in half lengthwise and place them in the aroma pot on one side, then add the asparagus to the other side. Bring everything to a boil on high, then reduce the heat to around 80 degrees and simmer gently for about 25 minutes. Meanwhile, carefully wash the tarragon and chop it very finely, then make a roux. To do this, heat the butter in a small saucepan over low heat, stir in the flour, and slowly add the milk while stirring. Add the tarragon, season with salt, and simmer for about 2 minutes. Stir several times. Arrange the asparagus spears on a plate with the potatoes and pour the tarragon sauce over them. I find the waxy Laura potato variety to be the best. It’s red on the outside and golden yellow on the inside. French tarragon has a more delicate flavor and pairs very well with the asparagus dish. In the aromatic pot, the asparagus and potatoes retain their own flavor without the usual salt and sugar. Potatoes also don’t need to be salted; they retain their own unique flavor.