Asparagus sauce from green asparagus (approx. 1/4 liter)

Ingredients for 1 servings:

• 3 stalk(s) asparagus, green
• 1 m.-large shallot(s)
• 20 g dill
• 1 tbsp butter
• 1 tbsp flour
• 1 pinch(s) of sugar
• Salt, from the mill
• Pepper, black from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Eye-catcher and palate kick for white asparagus

Peel the bottom third of the asparagus, trim the ends, and chop into large pieces. Boil gently for 5 minutes in boiling water seasoned with a little salt and a pinch of sugar. Turn off the heat, remove the asparagus from the water, cut into small pieces, and place in a tall measuring jug (set the cooking water aside). Peel the shallot, slice it first, then cut it into small cubes, and place it in the measuring jug. Cut the dill into fine rolls and place it in the measuring jug. Melt the tablespoon of butter in a small saucepan, immediately reduce the heat to low and stir in the tablespoon of flour with a small whisk. Stir until the heat is reduced to low and the flour can no longer brown. Let the flour swell in the pan for 10 minutes, stirring occasionally. This will remove the “flour flavor” of the roux. After 10 minutes, slowly stir 1/4 cup of the asparagus cooking water into the roux and turn off the heat. Now gradually add this liquid to the measuring jug with the asparagus, onion, and dill while blending with a hand blender. Once everything is smooth, season to taste, and the sauce is ready. Reheat briefly if necessary. This sauce is very delicate and goes well with all kinds of light vegetables. Or with potatoes and pasta. Or with hard-boiled eggs. Or as a “sauce mirror,” for example, over slices of an “asparagus pie in puff pastry.”